Tomato and roasted pepper soup

Tomato soup is my ultimate comfort food. When people want chicken soup on off-days, all I wish for is go home, get in my PJs, put thick socks on, and sip hot tomato soup straight from the cup. Not the sexiest of images but we all have our moments of weakness.

Now, I spend hours ranting about processed food and how sad it is that people would rather open a packet than make their own meals… but when it comes to tomato soup, I must admit that (Heinz!) tinned tomato soup does things to me that I didn’t even know were possible. It’s just so smooth, sweet, round, it really is like a cuddle in a tin and no homemade soup could compete. Or so I thought until I had a little soup chat with sexycuisine and he shared his secret to make homemade tomato soup just as sweet as tinned soup: ketchup! Ah, sometimes the answer is so obvious that you can’t think of it, or is it just me?

Anyway, taking his advice on board, I waited for a rainy day – which fortunately are not too rare in the UK – and made my own ‘tinned’ soup. Turned out great, I will definitely make it again.

[Excuse the bad pictures, I guess I was a little bit too excited about eating the soup when I took them.]

Tomato soup


  • 1 white onion diced
  • 4 ripe tomatoes, diced
  • 1 tin of chopped tomatoes
  • 2 red peppers, halved and deseeded
  • 1 litre of vegetable stock
  • 2 tbsp of ketchup
  • feta cheese, to sprinkle on top

Sprinkle your peppers with a little bit of oliver and place under the grill, skin up. Leave until the skin blisters and turns black (10 min). Remove from the oven, cover with cling film and leave to cool.

In the meantime, make a sort of ‘tomato fondant’ base for your soup, frying the onion in olive oil until translucent. Add the fresh tomatoes and cook until soft and reduced, then add 1 tin of chopped tomatoes and 2 tbsp of ketchup.

Remove the skin of your peppers, chop roughly and add to the soup. Cover with 1 litre of vegetable stock and bring to the boil.

After 10 minutes, reduce to a simmer and leave to cook for another 10 minutes. Blend until smooth and season to taste, and it’s ready!

Serve the soup with a handful of crumbled feta cheese on top and bread on the side. Sprinkle with smoked paprika and pepper if you like it with a kick.

Tomato soup2