Roasted red pepper and tomato soup Recipe

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  • Healthy
  • Vegetarian

serves:

4

Skill:

easy

Cost:

cheap

Prep:

40 min

Cooking:

1 hr 20 min

Nutrition per portion

RDA
Calories Array kCal 0%
Fat Arrayg 0%
  -  Saturates Arrayg 0%

Red pepper and tomato are the perfect foodie combination in this classic soup recipe, that gives an old family favourite a little updating. We love the warm flavour of the roasted peppers against the tomatoes – simple to prepare and easy to enjoy this soup is a crowd-pleaser for sure. Use the biggest red peppers you can find. Not only are they extra juicy but they’ll go a little bit further in creating the perfect base of flavour. This recipe serves 4 people and will take around 2hrs to prepare and make – it is well worth the wait!

Ingredients

  • 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
  • If you fancy making delicious pesto croutes to add as a topping, you'll need:
  • 30g (1oz) fresh parsley and chives
  • 2 cloves garlic, peeled and crushed
  • 1 tbsp toasted pine nuts
  • 30g (1oz) grated Parmesan
  • 6 tbsp olive oil
  • 60g (2oz) mature Cheddar grated
  • 1 small Ciabatta loaf cut into 12 slices

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.

More Recipe Ideas

Top Tip

For a creamier taste, add 1tsp of sour cream to each bowl of soup before serving.