Roasted Pepper and Tomato Soup
I don’t know about you, but there is something so comforting about a bowl of warm soup with some crusty bread. If you follow me on Instagram you would know that I make a lot of soups; if you don’t follow me – pop over and give me a quick follow now! This Roasted Pepper and Tomato soup is great for using up the old vegetables in the bottom of the fridge!
I am doing really well on my healthy eating – and I promise that I will do an update on it this week. As a part of it, I am on the lookout for healthy recipes for lunch to keep me on track.
For me, we are firmly out of salad weather and this recipe is brilliant. It made 3-4 portions, I had some, and then Eddie and Chloe finished it off. I think really I had a double portion as I didn’t take bread. But next time I would reduce the size of the portion and take something like soda bread with it.
The recipe!
Roasted Pepper and Tomato Soup
A delicious quick and easy, healthy soup recipe that's ideal for any time of year.
Ingredients
- 4-6 Bell Peppers
- 2 tbsp Olive Oil
- 1 punnet Cherry Tomatoes
- 1 Carrot Diced
- 1 Onion Sliced and diced
- 1 Potato cubed
- 1000 ml Vegetable Stock
- 2 Cloves Garlic Minced
- 1 Tbsp Balsamic Vinegar
- Salt and Pepper
Instructions
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Throw all of the peppers (I sliced them in half but left the seeds etc in) and cherry tomatoes onto a sturdy foil-lined tray and drizzle with oil.
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Put the tray into the oven and bake for around 25-30 minutes, or until you get a few blackened edges (that's where the flavour comes from!) then switch off the oven and leave the tray inside the oven with the door closed whilst you do the next bit.
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Peel the carrot and dice it fairly small, peel and chop the onion and the potato. I was not too precious about this one as its all going to be blended in the end. All I would say is chop it into small pieces so its cooks fairly quickly – no one wants hard bits of veg in the blended soup. Throw the carrots, onions, potato and minced garlic into a saucepan with some oil and cook them until the onion is translucent.
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Take the peppers and tomatoes out of the oven. As they have cooled down the skin should come off the peppers really easily. I peeled and pulled the seeds out of the middle at the same time.
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Throw the peppers and tomatoes into the pan with the onions, carrots and potato with the stock. Bring to the boil and simmer for around 15 mins – I added fresh oregano at this point too. Add the balsamic vinegar.
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Blend all of the soup using a stick blender (or traditional if you prefer!) taste and season to suit your personal taste buds.
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The next step is optional – at this point, you could sieve the soup to make it really fine. I didn't bother as I do not mind the texture when blended with the tomato skins.
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Season with Salt and Pepper to taste, Serve with crusty bread!!
Recipe Notes
I used up some wrinkly peppers, plus some little snack peppers and some two week old cherry tomatoes. So this is great for using up those old wrinkly vegetables! It would be nice with a few chilli flakes for a bit of spice too.
Yes – I am a rubbish blogger; I didn’t get the “bowl shot” at work. I scoffed it so fast and only thought about a picture after it was long gone! Eddie and Chloe finished it off I didn’t get a pic of theirs either. Anyway, one bowl of Roasted Pepper and Tomato soup looks like another so I am sure you can imagine it!!
This soup was genuinely delicious – it was sweet and a little smoky from the roasting of the peppers, and the balsamic vinegar really brought out the flavours of the tomatoes. You could also customise it with chilli flakes or perhaps a bit of smoked paprika. But I liked it as it was and I would definitely make this one again! It would be delicious with some cheese on toast or some warm fresh bread.
Have you got a favourite recipe you like to go to when it starts to get all Autumnal? Give this one a try and let me know what you think
Julie x
