Right—confession time. I used to think red pepper soup was a bit… meh. Like, fine if you’re ill, or pretending to be healthy on a Monday. But then I stumbled on James Martin’s take—with roasted banana shallots, blistered red peppers, and a silky kick from garlic and butter—and everything changed. This isn’t soup. This is velvet in a bowl. It’s got a gentle sweetness, a whisper of smoke, and that comforting depth that makes you want to cancel your plans, throw on woolly socks, and stay inside.
The first time I made this, it was a grey Sunday and my fridge was looking tragic. But I had peppers. Tomatoes. Garlic. And half a loaf of ciabatta that was going a bit stale (spoiler: it turned into the best garlic toast I’ve ever made). Now? It’s on rotation every time I need a pick-me-up that doesn’t come in a wine glass.
Oh—and if you’re lucky enough to have leftovers? They taste even better the next day. Total hug-in-a-bowl vibes.
Why You’ll Love It
- That roasted flavour — caramelised shallots and charred peppers bring real depth.
- It’s pretty forgiving — no need to peel tomatoes, no drama if your peppers get extra black.
- Freezes like a dream — perfect for batch cooking on a lazy Sunday.
- The chive butter toast?? Ridiculously good. It steals the show.
- Only a few ingredients — but they do the most.
- Feels fancy but isn’t — no cream, no fuss, just rich, smooth soup glory.
Ingredients
For the soup:
- 2 red peppers
- 2 banana shallots, halved and trimmed
- 500g plum tomatoes
- 4 garlic cloves
- 2 tbsp olive oil
- 25g butter
- 450ml hot chicken or vegetable stock
For the ciabatta toast:
- 100g jarred roasted red peppers, chopped
- 2 tbsp fresh chives, chopped
- 75g butter, softened
- 1 ciabatta loaf, sliced
How to Make It
Blacken the peppers (get messy with it):
Hold your red peppers over a gas flame until they’re properly blackened and blistered. Pop them in a bowl, cover with cling film, and let them steam for a couple of minutes. Then peel off the skin (some bits will be stubborn—don’t panic), rinse if you need to, and de-seed.
Roast the rest for extra depth:
Chuck the halved shallots, tomatoes, and garlic cloves (cut-side down) onto a baking tray. Drizzle with olive oil. Roast in a hot oven at 200°C for about 30 minutes. They should be soft and a little golden. This bit makes the flavour boom.
Sauté and blend:
In a large pan, melt your butter and toss in the roasted garlic, shallots, and peeled peppers. Stir for a minute or two, then pour in the hot stock. Let everything simmer gently for about 5 minutes. Stick-blend until smooth. It’ll smell amazing. Try not to drink it yet.
Toasty time:
Mix the jarred roasted peppers with the softened butter and chives. Spread onto cling film and roll into a log—looks a bit odd, but trust me. Chill it while you toast your ciabatta slices in a griddle pan with a little oil. You want good grill lines and golden edges.
Serve it up:
Ladle your silky red soup into bowls. Top each slice of warm ciabatta with a generous knob of that chivey pepper butter. Let it melt just slightly before dunking.
Optional, but delightful:
A sprinkle of smoked paprika, a drizzle of good olive oil, or a scatter of crispy shallots takes this up a notch.
Common Mistakes and How to Dodge Them
Do I have to roast the veg?
Yes. If you skip this, the soup ends up a bit flat. Roasting brings out sweetness and depth you won’t get otherwise.
Why is my soup a weird colour?
You probably overcooked the tomatoes or used underripe ones. Go for deep red, ripe plum tomatoes, and keep the heat gentle.
I forgot to peel the peppers—now what?
It’s fine. The soup might have a slightly rustic texture, but it’ll still taste lush. Maybe just blend it a bit longer.
Mine’s too thin!
Simmer it uncovered a little longer, or add a few cubes of stale bread and re-blend. Works a treat.
Storage and Reheating
Fridge:
Let it cool, then store in an airtight container for up to 4 days.
Freezer:
Portion it into containers or bags and freeze for up to 3 months. Thaw overnight in the fridge or straight into a pot on low heat.
Microwave:
Pop it in a bowl, cover, and heat in short bursts—stirring often.
Stovetop:
Warm gently in a saucepan, lid off, stirring now and then. Add a splash of water or stock if it thickens too much.
Frequently Asked Questions
Can I skip the ciabatta toast?
Of course! But… why would you? It’s honestly the best bit.
Is it vegan?
Easily—just use olive oil instead of butter, and veggie stock. Maybe add a drizzle of oat cream if you’re feeling fancy.
Can I use tinned tomatoes instead?
In a pinch, yes. But the flavour’s brighter with fresh plum tomatoes.
Will a blender work instead of a stick blender?
Yep. Just let everything cool a bit first so you don’t end up with a soup explosion.
Nutrition Facts (Per Serving):
- Calories: 150
- Fat: 10g
- Carbs: 17g
- Protein: 2g
- Sodium: 400mg
- Sugar: 5g
Try More James Martin Recipes:
James Martin Tomato And Red Pepper Soup
Description
A velvety roasted pepper and tomato soup with rich garlic depth, buttery notes, and toasted ciabatta on the side.
Ingredients
Instructions
- Blacken peppers over a gas flame, cover and steam, then peel and deseed.
- Roast shallots, tomatoes, and garlic with olive oil at 200°C for 30 mins.
- Sauté roasted veg in butter, add stock, simmer 5 mins.
- Blend until smooth. Return to pan to warm through.
- Mix butter, chives, and roasted peppers, roll in cling film and chill.
- Toast ciabatta slices in olive oil until golden and striped.
- Serve soup with a knob of flavoured butter on each toast slice.
Notes
- Ripe tomatoes = better flavour. Don’t skimp.
- You can skip peeling the peppers, but the texture might be grainier.
- The chive butter keeps in the fridge for a week. Try it on pasta too.
- To thicken thin soup, toss in a bit of torn bread and re-blend.
What do you do with the roasted tomatoes?