Bell Peppers & Tomato Soup

One of my favorite soup recipes: bell pepper & tomato. By roasting the bell pepper, the taste becomes just a little smoky. However, if you don’t like the smoky flavor, you can also bake the ingredients in a pan. This soup is full of fresh vegetables, and may be exactly what you need on a summer day.

Bell Pepper & Tomato Soup

Servings 4 servings
Prep Time 30 minutes
Cook Time 1 hour 30 minutes


  • Oven
  • Blender


  • 1 bottle Passata 690 ml
  • 400 ml Stock
  • 6 Bell Peppers
  • 2 Onions
  • 2 Celery Sticks
  • 4 Carrots
  • 2 Bay Leaves
  • Some Basil
  • Some Cream



  • Cut the onions, celery sticks and carrots in small cubes. Clean the bell peppers, remove the core and cut into quarters.
  • Preheat the oven on 220 degrees Celsius or 428 degrees Fahrenheit.

Making the Soup

  • Brush the bell peppers with some olive oil, salt & pepper and place in an oven dish. Grill these bell peppers for about 30 minutes.
  • In the meanwhile, bake the onions, carrots and celery sticks in some olive oil.
  • When glossy, add the passata, stock and bay leaves. Let it cook for at least 30 minutes.
  • Take the skins of the bell peppers and add the bell peppers to the soup. Let the soup cook for another 30 minutes.

Finishing Touches

  • Blend the soup until it has a smooth texture. Taste the soup to check if it needs any more seasoning.
  • Serve the soup with cream and fresh basil leaves.
Course: Soup
Cuisine: Healthy, Sustainable
Keyword: Vegetarian

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