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Why I love this tomato & red pepper soup!
Is there anything better than a cosy bowl of soup on a wintery day? Whilst it is chilly outside, you will be wrapped-up inside with a piping bowl of vegetable goodness that is perfect for dunking bread. This soup definitely doesn’t disappoint!
Tomato soup is also one of my favourite soups and a classic variety that is close to a lot of people’s hearts. This particular one is enhanced further with the addition of red pepper.
Some other reasons why this soup is brilliant:
- I particularly enjoy soup in the winter months and this colourful bowl provides an opportunity to get some colourful veg in your diet
- It has a lovely thick texture that makes it perfect for dunking warm bread in it
- It’s one of these recipes that gets better with time
- High in potassium, vitamins C, K and A
- A rich source of lycopene, which becomes easier to absorb when cooked. Heat may increase its bio-availability or absorption rate
Whilst this recipe is for 4 portions, feel free to double the quantities and make more to freeze, so you can enjoy at it a later date.
tomato & red pepper soup – Recipe notes
** It really is worth investing in the best tomatoes you can get hold of . As tomatoes are the star of this soup you are aiming for ripe flavourful ones, that have a lovely fragrance about them.
** Ideally leave the tomatoes on your worktop overnight to bring them up to room temperature as it makes them all the more fragrant.
** The soup will last in the fridge for a few days, or freeze once cool
tomato & red pepper soup – recipe ADAPTIONS
** Use any leftover vegetables in your fridge and try adding these to your soup so they don’t go to waste
** Swap out red onions for white onions
** Any mild flavoured oil will work; it doesn’t necessarily need to be olive oil. Avocado, rapeseed, nut oil would all work as well
** This recipe is quite heavy on the garlic, if you aren’t a fan you may want to tone it back a little
** Add dried chilli flakes if you prefer you soup a little spicier
** I used a vegetable stock cube to create my stock. But, equally, you can boil down your vegetable trimmings to make a tasty variety instead. This also cuts down on food waste.
This soup can be enhanced further with the addition of toppings / garnish. I have put a few of my favourite suggestions below:
** In my opinion, soup should always be served with warm crusty bread. But you may well disagree!
** If you have stale bread at home, toast in a bit of oil and make croutons
** Swirl natural yoghurt swirl into the top of the soup, like I have done in the pictures
** Top with toasted feeds for extra fibre and protein
** Broken up seed crackers also work well as a topping and add a lovely crunch
1 hour and 15 minutes
1.2kg Fresh tomatoes, halved through the middle
6 Garlic cloves, peeled and squashed
2 Red onions, quartered
2 Red peppers, sliced into 1/8ths
1tsp Dried oregano
3tbsp Olive oil (or your alternative)
500ml Vegetable stock
Large handful of fresh basil
Salt & pepper
- Preheat the oven to 170oc
- On a large roasting tray, place the tomatoes flesh side up to form a single layer. Add the garlic, onions and sprinkle the oregano on top of it all. Drizzle with oil and season with salt & pepper. Cook in the oven for 1 hour
- 40 minutes through the cooking time, add the red pepper to the roasting tray and pop back into the oven
- Once the cooking time is up, add the vegetable mix to a large saucepan and pour in the vegetable stock and basil. Bring to the boil and then simmer for 15 minutes.
- Using a hand blender, blend until smooth.
- Pour into bowls, garnish and enjoy!
Or allow to cool down and chill / freezer to enjoy at another time
I look forward to hearing what you think of this Tomato & Red Pepper Soup so please leave a comment below and tag my in your wonderful creations! I’m @fortheutteroffood on Instagram and use the hashtag #theutterloveoffood. I’m also on Facebook – please say hello!