Easy Roasted Red Pepper and Tomato Soup
Easy and cozy, sweet peppers and tomatoes are roasted before blending to make this delicious rich soup.
Servings: 4
Calories: 142kcal
Ingredients
- 400 g red peppers 2 medium peppers
- 800 g tomatoes cherry or larger tomatoes.
- 100 g red onion 1 onion
- 6 cloves garlic one whole head garlic
- 4 sprigs of thyme
- ½ teaspoon oregano
- 2 tablespoon olive oil
- 1 teaspoon marigold stock powder OR 500 ml veggie stock
- 500 ml water (omit if using pre-made veggie stock)
- Extra water as needed to create the desired soup consistency
- Salt & Pepper
Instructions
- Line a large baking tray with parchment paper. Set your oven to 180℃/356℉
- Add the halved and de-seeded peppers, tomatoes, onion, thyme, oregano, garlic & oil. Season with salt and pepper.400 g red peppers, 800 g tomatoes, 100 g red onion, 6 cloves garlic, 4 sprigs of thyme, ½ teaspoon oregano, 2 tablespoon olive oil
- Roast the vegetables for 30 -40 mins or until the skins of the tomatoes start to colour and the garlic is softened.
- Add all the veggies, plus the veggie stock into a blender & whizz together until creamy & smooth.1 teaspoon marigold stock powder, 500 ml water
- Put the now silky puree into a saucepan, taste & add salt & pepper, and/or extra water if needed and bring to a simmer.Extra water as needed to create the desired soup consistency, Salt & Pepper
- Serve in bowls, sprinkled with herbs and some crunchy breadcrumbs or croutons.
Nutrition
Calories: 142kcal | Carbohydrates: 18g | Protein: 3g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 0.1mg | Sodium: 152mg | Potassium: 745mg | Fiber: 5g | Sugar: 11g | Vitamin A: 4802IU | Vitamin C: 159mg | Calcium: 49mg | Iron: 1mg