Fridge Friend Recipes
Roasted Pepper and Tomato Soup recipe
A velvety, colourful soup made by roasting sweet peppers with tomatoes and blending them into a smooth, warming bowlful. Finished simply, it’s bright, comforting and full of natural sweetness.
55 min · Easy · British Jump to method
Ingredients
- 1 Green bell pepper
- 1 Purple bell pepper
- 1 Yellow bell pepper
- 1 Grey-green pepper
- 1 Dark green pepper
- 800g Tomatoes
- 1 Onion
- 1L Vegetable stock
- 2 tbsp Olive oil
- 1 tsp Salt
- 1/2 tsp Black pepper
| Nutrition | Per serving |
|---|---|
| Calories | 107 kcal |
| Protein | 2.7 g |
| Carbohydrates | 12.8 g |
| Fat | 5.8 g |
| Saturated fat | 0.8 g |
| Fibre | 4.2 g |
| Sugar | 8.2 g |
| Sodium | 650 mg |
Why this works
A light, vegetable-based soup that is relatively low in calories and fat, but the added salt and stock make the sodium content moderate to high.
Rich in vitamin C. The mixed bell peppers and tomatoes provide a useful amount of vitamin C, which supports immune function and iron absorption.
Source of carotenoids. Tomatoes and peppers contribute carotenoids such as lycopene and beta-carotene, which are linked with antioxidant benefits.
Sodium content. The added salt and vegetable stock may push sodium higher than expected for a soup, particularly if a salted stock is used.
Method
- Heat the oven to 200°C (Fan 180°C, 392°F, Gas Mark 6). Halve the green bell pepper, purple bell pepper, yellow bell pepper, grey-green pepper and dark green pepper, then remove the seeds and slice them into chunks.
- Put the peppers on a roasting tray and roast for 25-30 minutes until softened and lightly charred.
- Tip the roasted peppers into a large pan and add the tomatoes, onion and vegetable stock. Bring to a simmer and cook for 15 minutes.
- Blend the soup until completely smooth, then season to taste and loosen with a little more stock or water if needed.
- Serve hot in bowls.
Other Pepper Recipes
Chargrilled Pepper and Halloumi Skewers
25 min · Colourful skewers of smoky, charred peppers and salty halloumi, finished with a bright squeeze of lemon. A simple, vibrant dish that works well for lunch, supper or as part of a barbecue spread.
Colourful Pepper Pasta Bake
50 min · A hearty pasta bake packed with sweet roasted peppers and a rich tomato sauce, finished with bubbling melted cheese. It’s a colourful, comforting vegetarian dinner with plenty of flavour in every forkful.
Rainbow Pepper Frittata
30 min · A colourful oven-baked frittata packed with sweet peppers and gently set eggs. It makes a bright, satisfying meal that works well for brunch, lunch or a light supper.
View category
Discover recipes from your fridge contents
Use the FridgeFriend app to recognise the ingredients already in your fridge and help you discover recipes.
