Home Recipes Mains Roasted Red Pepper and Tomato Soup

Roasted Red Pepper and Tomato Soup

tomato soup

Get your winter fix right here! We show you how to make this healthy, delicious, hot soup to keep away the chills this winter.

4 red peppers, cored and deseeded

500g halved tomatoes

1 teaspoon olive oil

1 chopped onion

1 chopped carrot

600ml vegetable stock

2 tablespoons crème fraiche

A handful of torn basil Salt and pepper


Place the red peppers skin side up and the tomatoes skin side down on a baking sheet. Cook for 8-10 minutes under a preheated grill until the skins are blackened. Leave the tomatoes and peppers to cool, then remove the skins and slice up the flesh.

In the meantime, heat the oil in a pan. Add onion and carrots and cook for 5 minutes.

Add the vegetable stock, peppers and tomatoes, bring to the boil and then simmer for 25 minutes

Put the mixture in a b lender or liquidizer and blend until smooth.

Stir through the crème fraiche and basil.

Season with salt and pepper

Calories 96      Serves 4

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