Roasted red pepper and tomato soup
Juicy red peppers, tomatoes and onion combine to create a heartwarming soup that's simple to prepare
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Prep time: 40 mins
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Cooking time: 1 hr 20 mins
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Total time: 2 hrs
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Serves: 4
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Skill level: Easy peasy
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Costs: Cheap as chips
Ingredients
For a creamier taste, add 1tsp of sour cream to each bowl of soup before serving.
- 4 large red peppers
- 4 garlic cloves, unpeeled
- 1tsp dried oregano
- 4tbsp olive oil
- 1 large red onion, peeled and chopped
- 6 large tomatoes, peeled
- 850ml (1½ pt) vegetable stock
- 1tsp sugar
- Half a packet fresh basil leaves
- 2 small ciabatta loaves, baked according to packet instructions
Method
- Preheat the oven to 200°C (400°F, gas mark 6). Place the peppers and garlic on a baking tray, sprinkle with oregano and 1tbsp olive oil. Roast for 30-35 mins until the pepper skins are blistered. Place the hot peppers in a plastic bag. When cold, peel and chop the flesh, discarding the seeds.
- Heat 1tbsp olive oil in a large pan and fry the onion for 10 mins until softened. Chop the tomatoes, discarding the seeds and add to the pan with the peppers, stock, sugar and a few basil leaves. Squeeze the soft cooked garlic from the cloves and add to the pan. Simmer for 30 mins.
- Slice the ciabatta into four and brush with the remaining olive oil. Chop the basil (keeping a few leaves for garnish) and sprinkle over the bread. Season and lightly grill. Whizz the soup in a food processor then reheat. Garnish with basil leaves and black pepper and serve with the toasts.
Nutritional information
Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.
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Your comments
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Marie, posted 9 months ago
Hello. I made this soup last evening which took over 30 mins (more like 1 1/2 Hours) but well worth the effort. Its gorgeous and so healthy this will be on my monthly food menu fo sure! Tip: When its says to roast the peppers, i wasn't sure if i was to slice the peppers first or not, so i did half and half. left some whole and sliced the other half up....I would say slicing them before I put them in the oven was easier as you have to peel the skins. A good 9/10 for this soup!
