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Roasted Red Pepper & Tomato Soup: a Homemade Recipe
Roasted Red Peppers and Tomato Soup - Fresh, Healthy and Low in Calories!
This red pepper and tomato soup recipe is so flavorful and smells absolutely gorgeous.
I love it because I can make a big batch and take it to work in a thermos everyday for a nutritious lunch! It is great for all seasons, a delicious winter warmer or as a cold summer soup.
For those of us who need to watch our waistlines a big bowl of this soup is less than 100 calories! This is also dairy free and packed full of vitamin c - so virtuous! I can't recommend it enough, so here are step by step instructions (complete with my photos!) for my favorite red pepper and tomato soup recipe. I hope you try it!
All images copyright LadyFlashman unless otherwise credited
Ingredients for Red Pepper and Tomato Soup
Try to buy organic and locally sourced if possible
This recipe serves four and will take about 60 minutes in total to prepare and cook.
You need to buy the following:
- 4 large red peppers (capsicums)
- 500g (1lb) of tomatoes
- (try plum or vine tomatoes)
- 1 medium carrot
- (washed, peeled and chopped)
- 1 teaspoon of olive oil
- 1 red onion
- 600ml (1 pint) of vegetable stock
- Handful of fresh basil, sage or a couple of bay leaves. This is for the garnish.
- Salt and pepper
Step One - Preparing and Roasting the Veg
Firstly, core and de-seed your red peppers and cut them in half. Then place them skin side up under a hot grill.
Roast the peppers until blackened and blistered; the more roasted the better! This will take about 10 minutes, then set to one side to cool.
Meanwhile cut the tomatoes in half and place them under the grill skin side down. Roast for about 10 minutes, until they are soft and the flesh is starting to move away from the skin. Once done, set aside to cool.
Step Two - Putting the Rest of the Ingredients Together
Whilst the tomatoes and red peppers are cooling, peel and cut up the carrot and chop up the onion.
Prepare your stock according to the instructions on the back of the packet - or better still use fresh stock!
Heat the oil in a large saucepan and add the carrot and onion and fry for 5 minutes, or until the onion looks soft. Don't let the onion burn, it will give your soup an odd gritty texture!
The peppers and tomatoes should be cool enough to touch now. Take the skin off the peppers, scrape it off with a knife or with your hands - whatever is easier. Slice the pepper halves into strips. They will not look pretty - as you can see!
Add the peppers to the onion and carrot, and pour in the stock. Take off the tomato skins and add the pulp to the soup mixture, this is a messy business so I do this over the saucepan.
Bring to the boil and let it simmer for 20 minutes.
Step Three - the Fun Part, Blending the Soup!
Remember to put the lid on the blender!
Take the pan off the heat and transfer to a food blender or processor. I find that it's best to do this in batches, it is less messy and easier to get a smooth blend.
Liquidize until smooth and pour into a large bowl. Add the seasoning.
Make sure you taste before seasoning, I don't need to add salt because the stock does that for me - but whatever suits your taste.
Voila! Homemade Red Pepper and Tomato Soup!
A bowl of vegetabley goodness
Serve into bowls and garnish with your herb of choice - basil or sage leaves are good. Tuck in and feel healthy!
My Soup Recipe Has Been Featured in these Brilliant Blogs!!!
I am so pleased that other people find this soup tasty too!
Check out Roasted Pepper And Tomato Soup With Jalapeno Bread by Recipe Experiments, who tried out this recipe and embellished it to make it their own.
My Wise Mom who made this as part of her weekly menu for her family.
Red Pepper and Tomato Soup Can Also Be Served With....
1. Chili flakes are a great addition adding a spicy kick!
2. A teaspoon of creme fraiche per bowl adds a lovely creamy taste and texture.
3. A sprinkling of seeds - sunflower, pine nuts or pumpkin seeds add a nutritious crunch. Even nicer if you toast them first.
4. Grate a little Parmesan or Gruyere cheese on top, extremely delicious as the cheese goes all melty and stringy.
5. Make croutons out of chunky wholewheat bread. Or just dip lovely big slices of crusty bread in - yum!
The Nutritional Value of Red Pepper and Tomato Soup
Very low in fat and calories!
I used an excellent website called Weight Loss Resources to work out the nutritional value for my recipe. If you become a member you can have an online food diary.
Calories (kcal) - 96.6
Carbohydrate (g) - 17.4
Protein (g) - 3.3
Fat (g) - 1.8
Fibre (g) - 4.5
Fruit & Veg portions - 4.2
This is per bowl.