Wholesome Cook
5 Ingredients or less

Spicy Roasted Capsicum and Tomato Soup

(As Featured in Jul.2014 Nourish Magazine) This simple 5 ingredient Spicy Roasted Capsicum and Tomato Soup can be served warm or cold depending on the season. Best enjoyed with toppings.

Capsicum is so cheap at the moment. I couldn’t believe it when I saw 1 kilo nets going for less than $2.50. I snapped up a couple to make a batch of this wonderful mid-week dinner soup that I have been craving for a while. You know those cravings you just can’t get out of your head…? I’ve also kept some for pickling (more on that soon).

Before I get into the recipe, I wanted to say hello and welcome to all of my new subscribers and thank you to everyone who has downloaded a copy of My Whole Food Philosophy to date. Thank you, your response has been fantastic and truly far beyond my expectations; I’ve received so many positive notes, emails and comments. *smile* I also want to take this opportunity to update you on what is going to be happening on Wholesome Cook and when going forward. A few small changes are in store, but all for the better…

What’s new and what’s on at Wholesome Cook

Giveaways: As you already know, the iPad giveaway and free cookbook offer is on and entries are open until 30 August. Details are here if you haven’t entered already. There will be more exciting giveaways and blogger-only competitions too, ooooh, so stay tuned.

Recipe posts: I have decided to post recipes twice a week at most, because I don’t want you to see Wholesome Cook as “spammy”. I really want to focus on quality over quantity. I will be drawing a lot more on recipes discovered in my favourite magazines, cookbooks and on other blogs. Why? Because there is so much inspiration to be found out there… Wherever possible and tested, I will include allergy-friendly substitutions. I want you to feel inspired to visit other sites, discover new cookbooks and adapt recipes to your liking too. These will still be delivered to your inbox if you are subscribed. 

Monthly Newsletter: Starting 4 August, every first Saturday of the month you’ll get a shiny new Wholesome Cook newsletter delivered to your inbox. It will feature exclusive giveaways, product and ingredient spotlights, discount codes and links to other competitions. Yippie!

Monthly Foodie Faves posts: Starting 18 August, every third Saturday of the month I will be posting a monthly update on foodie things I’ve discovered, tried, tested, cooked, read, or I am planning to try, test, cook and read. There will also be links to recipes and mini interviews with foodies from all over the web. Exciting times!

Back to the Soup now.

I mentioned earlier the soup is made better with a variety of toppings. You can really make it your own, but some of my favourite toppings include grilled cheese baguette a la French Onion Soup, fried chorizo, grilled prawns, seared scallops or calamari, and last but not least goat’s cheese. Pick your favourite and roll with it.

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5 from 3 votes

Spicy Roasted Capsicum and Tomato Soup

The soup is great served warm or cold with a number of different toppings. Pick and choose from cheesy bread, fried chorizo, grilled seafood or Gazpacho-style salad. Or do what I did; mix and match.
Servings: 2


For the Spicy Roasted Capsicum and Tomato Soup

  • 2 medium red capsicums
  • 1 tbsp olive oil
  • 400 g (1 can) diced organic tomatoes
  • 2 cups vegetable stock
  • 2 tbsp Worcestershire sauce

To serve:

  • freshly ground black pepper
  • any combination of: cheesy toast or fried chorizo or grilled seafood
  • freshly chopped herbs


To prepare the Capsicum (bell peppers):

  • Wash capsicums thoroughly. Cut capsicums in half lengthways, remove the seeds and cut again lengthways into 3-4 strips.
  • Place capsicum in a large roasting tray. Drizzle with olive oil, toss to coat and roast in preheated oven for 25 minutes.

To make the Spicy Roasted Capsicum and Tomato Soup:

  • Once ready, remove capsicum from oven and transfer to a zip-lock bag, seal and wait for 5 minutes for the skins to separate from the flesh.
  • Once cool enough to handle, remove the capsicum from the bag and peel the skins off, discard.
  • Transfer peeled capsicum strips into a medium saucepan. Add canned tomatoes, stock and Worcestershire sauce.
  • Blend everything with a stick (immersion) blender.
  • Bring to a boil then serve.

To serve:

  • Distribute soup between bowls. Serve with your choice of cheesy bread, fried chorizo or grilled seafood. Sprinkle with freshly chopped herbs, if you like.


  • If serving the soup cold, allow the soup to come to room temperature then chill in the fridge. Top this version with a finely diced salad of cucumbers, tomatoes, onion and capsicum.
Tried this recipe?Mention @wholesomecook or tag #wholesomecook



Susan White August 2, 2012 at 1:23 pm

Thank you for the book again. It all loooks very exciting and I am definitely going to be one of your most loyal readers. Love the photos, and simple but tasty recipes. Well done!

Anne S August 2, 2012 at 1:24 pm

I’m looking forward to the new additions to Wholesome Cook’s posts. The newsletter sounds great and I am sure I will enjoy reading about your new foodie discoveries each month. Fantastic news!

Eha August 2, 2012 at 2:14 pm

Fantastic and fantastically easy soup with such wonderful taste! Served cold, it would naturally rather resemble the Spanish summer gazpacho! Well, my fingers are frozen as I pen this in the Southern Highlands this early afternoon, so it’ll definitely be the hot version, served with warm crunchy bread!

Love your email book – as I have stated before: shall go thru’ it recipe by recipe this weekend to decide which one of them I really cannot live without :) !

Martyna @ Wholesome Cook August 6, 2012 at 9:16 pm

Thank you Eha, hope you find a favourite. And yes, it so happens I was thinking of one particular Gazpacho I had in Gran Canaria when I thought of serving this soup cold. Perhaps in a couple of months’ time indeed.

Sissi August 3, 2012 at 12:13 am

What a fabulous soup idea! And for once I almost forget that it’s not summertime in Australia ;-) I already imagine how refreshing it would be on a hot august day like the one we are having today. So many changes on your blog! I find all the ideas excellent and am looking forward to see the first newsletter.

Martyna @ Wholesome Cook August 6, 2012 at 9:26 pm

Hi Sissi, I think there will be pickled capsicum on the cards soon! *wink*

Courtney August 3, 2012 at 7:12 am

It’s so weird, Martyna, but I haven’t been able to load your web page the last several days… and now I have and it looks funny… grrr – I’m hoping it’s my connection or computer or something. Anyways, congrats on all your exciting stuff right now – so awesome! And I love roasted red pepper soup!

Martyna @ Wholesome Cook August 6, 2012 at 9:27 pm

Thanks Courtney… Looking into all the issues as they surface. Ah the joys of being self-hosted!

Lynda - TasteFood August 6, 2012 at 2:18 am

I adore tomato soup, and I love what you’ve done with this version.

Martyna @ Wholesome Cook August 6, 2012 at 9:27 pm

Thank you Lynda :-)

Raymund August 6, 2012 at 5:47 pm

I cant believe something that looks good as that only have 5 ingredients, got to try it. The roasted capsicum will definitely give it a lot of flavour

Ashima September 18, 2012 at 7:26 pm

I’ve been thinking of making roasted capsicum soup since sometime but only yesterday I found nice big red capsicum at my local grocer. Your’s was the first recipe that came up and I don’t think I need to look anywhere else :) Lovely blog! I’m going to subscribe to it to not miss your updates :)

btw we don’t get Worcestersihre sauce here.. Can I replace it with few drops of tobasco?


Martyna @ Wholesome Cook September 18, 2012 at 7:29 pm

Hi Ashima, sure thing – Tabasco Sauce would work just as well! Enjoy and thank you for your kind words.

Linda March 15, 2013 at 4:42 pm

I made this today with fried chorizo and it was delicious!
Thank you for the brilliant recipe Martyna


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