Roasted Red Pepper & Tomato Soup
Wednesday, September 23, 2020
A recipe and instructions for making roasted red pepper and tomato soup. Super tasty and healthy too. Perfect on a chilly day!
I love soup all kinds of soup and the joy is that you can never run out of flavour combinations!
I am particularly chuffed with this roasted red pepper and tomato soup as I grew the peppers and tomatoes myself. I have to say, they are delicious and super fresh!
If, like me, you like red but not green peppers it’s because the green ones are just unripe red peppers and since they are not fully mature, they have a bitter after taste, and half the vitamin C and 1/10th the vitamin A compared to their red, yellow or orange siblings.
Red peppers are full of vitamin A, vitamin B6, magnesium & more. Apparently they have 300% of our required daily intake of vitamin C too. Thats one mighty vegetable and I’m just happy that I like them, especially in soup!
if you have it, make sure to add a swirl of natural yoghurt or even creme fraiche as it gives a lovely creaminess to the soup!
- 4-5 red peppers (core and seeds removed)
- 4 medium tomatoes
- 2 red onions (peeled and chopped)
- 1 litre vegetable stock
- 1 tbsp Balsamic vinegar
- Salt and pepper to season
- Place the peppers and tomatoes on a lined baking tray and roast in the oven at 180c for around 30 mins
- place in a plastic bag and allow to cool then remove the skins
- place stock onions and the roasted veg in a saucepan and bring to a simmer.
- add the balsamic vinegar and simmer for around 20 minutes
- blend until smooth and add a sprig of basil & a swirl of creme fraiche to serve
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