Spicy Roasted Tomato and Red Pepper Soup

Spicy Roasted Tomato and Red Pepper Soup

My little family and I love tomato soup. When I was a child I never really liked tomato soup. My mum used to put leftover Chinese meals, that my Dad had cooked the night before, into a tin of soup. She would heat the Chinese food up in the soup and serve it to us for lunch. My brother Piers and I hated this lunch time meal. We were totally grossed out by it!

Nowadays I don’t put leftover Chinese food into tomato soup. Personally I prefer to dip a chickpea flour wrap in instead. My mother’s Chinese tomato soup really put me off this kind of soup. I still can’t stand the tinned variety. Then I gave up sugar and processed foods. I started to cook all my meals from scratch.

One day I decided to make my own version and it was delicious. For some time now I have been thinking about adding spices to the soup. My son Ted isn’t the biggest spice fan but he doesn’t mind a little bit. So I threw in a few spices to change the recipe slightly. The results were very yummy and I had to share this one with you.

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  • Bowl
  • Colander
  • Saucepan
  • Sharp knife
  • Chopping board
  • Baking tray
  • Teaspoon
  • Blender


  • Cannellini beans x 160g
  • Onion x 1
  • Tomatoes x 4 large on the vine
  • Red peppers x 2
  • Garlic x 6 – 8 cloves
  • Ginger x 2 inches
  • Mild, medium or hot chilli powder x 1 tsp
  • Cinnamon stick x 1 – 2
  • Oregano x 1 tsp
  • Chicken stock, bone broth or milk of your choice x 800mls
  • Salt and pepper to taste


  • Pour the dried cannellini beans in a bowl and cover with water.
  • Put the beans in the fridge overnight.
  • The next day, put the beans into the saucepan and cover with water.
  • Make sure the beans have lots of room to move in the pan.
  • Put the pan onto a high heat.
  • Add in the baking powder.
  • Bring the beans to the boil and then turn the heat down and leave to simmer for about 35 – 40 minutes.
  • When cooked remove from the heat and drain the excess water through a colander.
  • Preheat the oven to 180° and put the baking tray in.
  • Next roughly chop the red pepper into large chunks removing the core.
  • Then finally chop the onions into quarters.
  • Peel the ginger and cut into 1 centimetre cubes.
  • Remove the baking tray from the oven and put the chopped vegetables in and the whole tomatoes.
  • Add in the garlic, ginger cubes and break the cinnamon stick/s in half and add these in too.
  • Sprinkle over the oregano and add in the mild, medium or hot chili powder.
  • Then drizzle the contents with olive oil and add salt and pepper to taste.
  • Toss all of the ingredients together.
  • Now put the tray back into the oven and bake for 30 – 40 minutes.
  • Once the vegetables are soft and starting to brown, remove the tray from the oven.
  • Leave to cool completely.
  • Once the vegetables are cooled, remove the skins from the garlic and throw away.
  • Also discard of the cinnamon sticks too.
  • Then put half of them into the food processor along with half of the beans.
  • Pour in about a third of the stock, broth or milk.
  • Now blend all of the ingredients together.
  • Put this into the jug and repeat the process for the second lot of vegetables.
  • For the last third pour into the blender to get any residue from the blender cup.
  • You will need to do this in two – four parts but once you have blended each part put it into the large saucepan.
  • Finally reheat the soup in the saucepan.
  • Then serve with a chickpea flour wrap and enjoy.
Spicy Roasted Tomato and Red Pepper Soup

Spicy Roasted Tomato and Red Pepper Soup was quite well received by my little family. My husband Howard and I really enjoyed the soup. Ted is a little harder to please. He likes tomato soup but I’m not sure if he enjoyed the spice in this one. I really like this meal as it was easy to prepare and cook. All the ingredients are freezable so you could make a double of this meal for another occasion. However you decide to eat this dish, as always, please enjoy. Thank you xxx