Roasted Pepper and Tomato Soup recipe

Name: Roasted Pepper and Tomato Soup
Total time: 40 min
Yield: 4 servings
Cuisine: British
Ingredients: 2 large peppers Pepper; 500 g, chopped Tomatoes; 1, chopped Onion; 2 cloves, crushed Garlic; 700 ml Vegetable stock; 1 tbsp Plain cooking oil; as needed Water; to taste Salt; to taste Black pepper; 50 ml, optional Double cream

Silky, comforting soup with sweet roasted pepper and tomato flavours. It is simple, vibrant, and ideal with crusty bread for a cosy meal.

40 min · Easy · British Jump to method

Ingredients

4 servings

2 large peppers Pepper
500 g, chopped Tomatoes
1, chopped Onion
2 cloves, crushed Garlic
700 ml Vegetable stock
1 tbsp Plain cooking oil
as needed Water
to taste Salt
to taste Black pepper
50 ml, optional Double cream

Nutrition	Per serving
Calories	109 kcal
Protein	3.1 g
Carbohydrates	11.8 g
Fat	6.2 g
Saturated fat	1.7 g
Fibre	3.6 g
Sugar	7.1 g
Sodium	420 mg

Why this works

A light, vegetable-based soup that is relatively low in calories and fat, with useful fibre and a moderate sodium level depending on the stock and added salt.

Vitamin C and carotenoids. Red peppers and tomatoes contribute vitamin C, beta-carotene and lycopene, which support immune health and provide antioxidant activity.

Fibre from vegetables. Onion, peppers and tomatoes add modest fibre, which can support digestive health and help with fullness.

Sodium consideration. Vegetable stock and added salt can make the soup moderately salty, so the final sodium content will vary considerably by brand and seasoning.

Method

Heat the oven to 220°C (Fan 200°C, 428°F, Gas Mark 7).
Place the pepper on a tray, drizzle with oil and roast for 20 minutes until softened and lightly charred.
Peel away any blackened skin if desired, then roughly chop the pepper.
In a pan, combine the pepper with tomatoes, onion, garlic and stock, then simmer until tender.
Blend until smooth, adding water to adjust the consistency.
Season with salt and black pepper, then serve warm.

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