Roasted Red Pepper & Tomato Soup

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A contrasting garnish of fresh green parsley provides the finishing touch for this soup.

5 from 4 votes

A tempting, warming roasted red pepper and tomato soup, full of flavour, rich in colour and packed with antioxidants. Light, satisfying and quick and easy to make.

Servings: bowls

Author: Helen Best-Shaw

Prep Time5

Cook Time40

Ingredients

2 onions
6 large tomatoes - about 450g / 1 lb
3 red peppers
3 cloves garlic
½ tsp mixed herbs
salt and pepper
sweet paprika or chilli powder - optional
2 tbsp olive oil
700 ml vegetable stock - 3 cups
2 tsp lemon juice

Instructions

Peel the onions and roughly chop. Peel the garlic and cut any large cloves in half.
2 onions, 3 cloves garlic
Cut the tomatoes into quarters or halves, depending on size.
6 large tomatoes
Cut the peppers into chunks, discarding the core, seeds, and stalk.
3 red peppers
Spread the onion, tomatoes, peppers and garlic out in a large roasting pan. Add a generous sprinkling of the dried herbs, salt and pepper, and drizzle the oil over. You can add a little chilli or paprika at this stage too.
½ tsp mixed herbs, salt and pepper, 2 tbsp olive oil, sweet paprika or chilli powder
Put the pan in the oven and roast the vegetables at GM 6 / 400°F / 180°C (fan) for 35 minutes until soft and starting to brown.
Transfer the roasted vegetables to a saucepan. Deglaze the roasting pan with the stock.
700 ml vegetable stock
Pour the stock over the roasted vegetables and bring to a simmer for a few minutes.
Cool the soup. Add the lemon juice. Then blend the soup with a stick blender (or in the food processor or blender) until smooth. Add a little extra stock if the soup is too thick. Then season to taste.
2 tsp lemon juice
Serve as is, or garnish with seeds and chopped fresh herbs or a swirl of yogurt or cream.

Notes

Keeps for 3 days in a covered container in the fridge.
Freezes well - allow to cool, pack into plastic boxes and reheat in a pan or in the microwave.

Substitutions / Adaptations

Use yellow or orange peppers instead of the red. This will give you a more golden pepper, tomato and lentil soup. You can use jarred roasted red peppers too, in which case you don't need to roast them, but do give them a good rinse first..
No fresh tomatoes? Add a 400 g can of tinned tomatoes and a generous spoonful of tomato puree. If you do this, reduce the volume stock by about a third.
Mix up the herbs and spices. Roasted red pepper and tomato soup is delicious with a little red chilli or a sprinkling of any warming spice blend over the roasted vegetables.
Brighten and lighten the soup with a generous squeeze of lemon juice.

Nutritional Information

This recipe is 5 Weight Watchers Smart Points per portion.

• Please note that the nutrition information provided below is approximate and meant as a guideline only.

• Unless stated otherwise cup conversions have been made with an online tool. For accuracy please check with your favoured conversion tool. We recommend buying inexpensive digital kitchen scales.