Spicy Roast Tomato Soup

This recipe is one of my most popular — who doesn’t love a big bowl of tomato soup?! There’s a slightly unusual addition of red lentils: they make the soup super creamy and add a bit of extra protein. I think dipping (vegan) buttered toast into a bowl of piping hot tomato soup is one of my favourite things in the world. The most comforting lunch or cosy sofa dinner and the perfect way to warm up after a chilly autumn walk.

What are the main ingredients?

The main ingredients of the soup are:
• Fresh tomatoes
• Red bell pepper
• Dried red lentils
• Smoked paprika
• Chilli flakes
• Vegetable stock (broth)

Spicy Roast Tomato Soup

Flavoursome roast tomato, red pepper and smoked paprika soup with garlic croutons.
Prep Time 20 minutes
Cook Time 20 minutes
Course lunch
Cuisine Vegan
Servings 2


  • 400 g fresh tomatoes
  • 1 large red bell pepper
  • 1 tsp smoked paprika
  • 1 tsp chilli flakes
  • 100g dried red lentils
  • 750 ml vegetable stock
  • Extra virgin olive oil
  • Salt and pepper

To Serve (optional)

  • fresh parsley roughly chopped
  • 1 tbsp tinned coconut milk or plant-based cream
  • chilli flakes


  • Preheat the oven to 200ºC. Wash and then roughly chop the tomatoes and pepper.
  • Spread the tomatoes and pepper over a lined baking tray. Drizzle with olive oil and season with salt and pepper. Toss everything around on the baking tray to make sure it’s well coated.
  • Roast at 200ºC for around 25 minutes or until the peppers are soft and beginning to brown round the edges.
  • Remove the roast veg from the oven and add to a large pot along with any juices from the tray. Cover with the vegetable stock and add in the tsp of smoked paprika, chilli flakes and the lentils.
  • Simmer for around 20 minutes until the lentils are cooked. Season with salt and black pepper to taste. Using a hand blender, blitz the soup until smooth.


  • Divide the soup between two bowls and garnish with parsley, coconut milk and chilli flakes.
Keyword pepper, soup, tomato

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