Roasted Red Pepper, Tomato and Basil Soup

1 September 2015

As autumn starts to come around, I like to get into making soups again.  This one is still light enough to remind you of summer days, with all the fresh vibrant Italian inspired tastes of sun-ripened peppers and tomatoes, but hearty enough with the added lentils to make a balanced tasty meal.  Simple, easy to make and delicious, bursting with flavour - enjoy!


2 red peppers - remove seeds and cut into chunks

4 or 5 ripe tomatoes - remove pulp and seeds, chop into chunks

2 tablespoons olive oil

1 teaspoon dried basil

1/2 cup red split lentils

1 litre vegetable stock

1 tablespoon tomato puree

sea salt & freshly ground pepper to taste

fresh basil leaves to serve


  • Pre-heat oven to 190C
  • Mix the chopped peppers and tomatoes with olive oil and dried basil
  • Place in a roasting tin, pop in the oven to roast for about 20 minutes
  • While the vegetables are roasting, place the lentils and stock in a large saucepan and bring to a gentle boil for about 10 minutes
  • Once the roasted veg are ready, add them to the lentil/stock mix.  Add tomato puree and cook on a gentle simmer for a further 20 minutes or so.  Check you've enough stock, adding a little more liquid anytime its needed.
  • Add any seasoning to your taste
  • You can choose to fully blend the soup for a more creamy finish, or, my preferred method is to blend half the soup, leaving some with nice chunky roasted veg.
  • Optional topping of fresh basil leaves to serve