James Martin Tomato And Red Pepper Soup

This James Martin tomato and red pepper soup is a smooth, comforting bowl of warmth with a gentle sweetness from roasted peppers and a rich tomato base. The texture is velvety and light, with a deep, savoury flavour that feels both homely and a little special. It is an easy recipe, ideal for beginners, and perfect for a simple lunch or starter. From start to finish, it takes about 45 minutes.

Ingredients

For the soup base

• 2 red peppers, deseeded and roughly chopped
• 1 large onion, peeled and chopped
• 2 cloves garlic, peeled
• 2 tbsp olive oil
• 400 g tin chopped tomatoes
• 1 tbsp tomato purée
• 750 ml vegetable stock
• Salt, to taste
• Freshly ground black pepper, to taste

To finish

• 2 tbsp double cream, optional
• Fresh basil leaves, finely chopped

How to Make James Martin Tomato And Red Pepper Soup

• Prepare the vegetables:Preheat the oven to 200°C. Place the chopped red peppers, onion, and garlic into a roasting tin. Drizzle with olive oil, season lightly with salt and pepper, and toss well to coat everything evenly.
• Roast for flavour:Roast the vegetables for 25 minutes until soft and lightly caramelised around the edges. This step brings out the natural sweetness and gives the soup its depth.
• Build the soup:Tip the roasted vegetables into a large saucepan. Add the chopped tomatoes, tomato purée, and vegetable stock. Stir well and bring the mixture to a gentle simmer.
• Blend until smooth:Simmer for 10 minutes, then remove from the heat. Use a stick blender to blend the soup until completely smooth. Taste and adjust the seasoning as needed.
• Finish and serve:Stir in the double cream if using. Warm the soup gently, then ladle into bowls and sprinkle with fresh basil before serving.

Tips for the Best Tomato and Red Pepper Soup

How do I make the soup extra smooth?

Blend the soup for a little longer and pass it through a sieve if you want an ultra silky finish.

Can I make it dairy free?

Yes. Simply leave out the cream or replace it with a swirl of olive oil or plant based cream.

How do I balance acidity?

If the tomatoes taste sharp, add a small pinch of sugar while simmering to round out the flavour.

Serving Suggestions

• Serve with warm crusty bread or a buttered roll
• Add a grilled cheese toastie on the side
• Finish with a drizzle of olive oil and cracked pepper

Storage

Room temperature

Let the soup cool completely, then store within two hours. Do not keep at room temperature for more than a short serving period.

Refrigerator

Store in an airtight container in the fridge for up to 3 days. Reheat gently on the hob or in the microwave.

Freezing

Freeze in portions for up to 3 months. Defrost overnight in the fridge and reheat thoroughly before serving.

Nutrition

• Calories: 180 kcal
• Carbohydrates: 18 g
• Protein: 4 g
• Fat: 10 g
• Saturated fat: 3 g
• Sodium: 520 mg

Nutritional values are estimates and may vary depending on ingredients used.

FAQs

Mary Berry 3-Layer Victoria Sponge Recipe

Recipe by Rose MeltonCourse: DessertCuisine: BritishDifficulty: Easy

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

Total time

1

hour 

10

minutes

Light, fluffy Mary Berry 3-Layer Victoria Sponge filled with strawberry jam and freshly whipped cream. A classic British cake perfect for any occasion.

Ingredients

• 225g unsalted butter, softened

• 225g caster sugar

• 4 large eggs

• 225g self-raising flour

• 1 tsp baking powder

• 2 tbsp milk

• 150ml double cream

• 2 tbsp icing sugar

• 4–5 tbsp strawberry jam

• Fresh strawberries, sliced

• Icing sugar, for dusting

• Butter, for greasing tins

• Baking parchment

Directions

• Preheat oven to 180°C (160°C Fan). Grease and line three 8-inch round cake tins.
• Place butter, caster sugar, eggs, flour, baking powder and milk into a large bowl.
• Beat with an electric mixer for about 2 minutes until pale, smooth and fully combined.
• Divide evenly between tins and level the tops.
• Bake for 20–25 minutes until golden, springy and cooked through.
• Cool in tins for 5 minutes, then turn out onto a wire rack to cool completely.
• Whip double cream with icing sugar until soft peaks form.
• Sandwich the sponges with strawberry jam and whipped cream.
• Dust with icing sugar and decorate with fresh strawberries before serving.

Notes

• Ensure butter is fully softened for best rise.
• Do not open the oven door early to prevent sinking.
• Sponge layers can be frozen unfilled for up to 3 months.