Tomato and Roasted Red Pepper Soup

The boys have been busy in the kitchen with our food processor today and have created a lovely tomato and roasted red pepper soup to warm us all up on this cold winters day. It was absolutely delicious and full of goodness.  If you would like to make this delicious and healthy tomato and roasted red pepper soup yourself  then here is the recipe you will need to follow. It is also slimming world and C9 friendly too, so you can enjoy it completely guilt free.

All of the ingredients you will need can be bought from most supermarkets, there is nothing specialist required.

Ingredients you will need

  • 4 large Ramiro red peppers
  • 2 large beef tomato’s
  • 2 stalks of celery
  • 1 large white onion
  • 1 large red onion
  • 1 head of garlic
  • 350g of mixed colour cherry tomatoes
  • 142g tomato puree
  • 1 vegetable stock cube
  • 3 bay leaves
  • Worcester sauce
  • Balsamic vinegar
  • 1/2 a teaspoon of Organic Yellow Mustard Powder
  • Sea salt
  • Black pepper
  • Extra virgin olive oil
  • double cream and fresh parsley to decorate if required

How to make tomato and roasted red pepper soup

Step 1

Pre heat the oven to 180 degrees.

Slice the peppers and beef tomatoes.  Chop the celery, carrots and onions into same sized cubes.

Prepare 450ml of vegetable stock.

Step 2

Place the peppers and onions into a tray and drizzle with olive oil and balsamic vinegar and season with salt, pepper and mustard powder. Add 4 cloves of garlic.

Place the beef tomatoes and cherry tomatoes into a separate tray and drizzle with olive oil and Worcester sauce, season with salt and pepper. Place both trays in the pre heated oven and reduce het to 150 for 25 minutes.

tomato and roasted red pepper soup

tomato and roasted red pepper soup

Step 3

Sautee the carrots, celery and onions in olive oil until soft and then add tomato puree, Worcester sauce and 100ml of vegetable stock. Simmer for 15 minutes.

Step 4

Empty the trays into the pan of sautéed vegetables and add 250ml of stock and mix. Pour into the blender and blend until smooth and return to pan. If you don’t have a blender a hand blender will be fine. Add 100ml of vegetable stock and simmer for 5 minutes.

Step 5

Serve your tomato and roasted red pepper soup with a swirl of double cream and a sprinkle of parsley.

tomato and roasted red pepper soup

Tomato and roasted red pepper soup is one of our favourite soups along with carrot and coriander and chunky vegetable, especially when served with warm ciabatta or tiger bread. What are your favourite soups? Do you like the classics or do you prefer more unusual soups like this curried parsnip peel soup or Avgolemono soup?

Fancy making something for pudding too? Like plums? Check out these 8 plum based recipes.