Roasted tomato and red pepper soup
Simple to make, and super tasty- the perfect soup!
15 mins
1 hour
78 kcal
15 mins
1 hour
78 kcal
SERVES
6
DIFFICULTY
EASY
SERVES
6
Difficulty
EASY
I love the roasting method for soups as not only can you just chop everything, chuck it in a roasting tin and forget about it, but I think that it really gives soup and incredible depth of flavour.
Even the fairly sad looking salad tomatoes from the supermarket can be transformed into a richly delicious soup! You could use the pre-roasted peppers in brine for this (they work well), but often you can pick up great value multipacks of peppers in the supermarket that are perfect for soup making, so whatever your preference would be fine!
I have specified ‘salt to taste’ as this can be quite personal, the right amount of salt can take the soup from tasting a little bit bland, to tasting wonderful, so just add it in slowly and taste as you go to get it right (too salty soup isn’t nice either!).
If you like a bit of heat then top this off with some chilli sauce such as sriracha.
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Roasted tomato and red pepper soup
Ingredients
- 2 red onions peeled and sliced
- 750 g tomatoes quartered
- 2 sticks celery roughly chopped
- 4 red peppers deseeded and roughly chopped
- 4 cloves garlic peeled
- low calorie cooking spray
- 1 tsp oregano
- salt and pepper to taste
- salt and pepper read the note above about salt levels- it's key!
- 800 ml vegetable stock
Instructions
- Pre-heat oven to 180c
- Using a large, deep baking tray, add in the onion, tomatoes, peppers, celery and garlic
- Spray the vegetables generously with low-calorie cooking spray
- Pop into the oven and roast for 1 hour, giving them a stir half way through cooking
- Using a hand-blender, blend the roasted vegetables together with the vegetable stock, oregano and salt and pepper until smooth
- Have a taste to check the seasoning- if it's a little bland then add a bit more salt!
