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Oven-roasted pepper and tomato soup recipe

Oven-roasted pepper and tomato soup recipe

46 ratings

This oven-roasted vegetable soup takes no time at all to cook. The tomatoes and peppers are baked in the oven before being transferred to a pan of simmering stock and blitzed. Delicious with a piece of crusty bread and a generous grating of good cheese. See method

  • Serves 2
  • 305 calories / serving
  • Vegetarian

Ingredients

  • 2 peppers, deseeded and roughly choppped
  • 4 cloves of garlic, peeled and slightly bashed
  • 1tbsp fresh lemon thyme leaves
  • 450g cherry tomatoes
  • 4tbsp extra virgin olive oil
  • 750ml vegetable or chicken stock
  • crusty bread
  • cheese, to serve

Each serving contains

  • Energy

    1270kj
    305kcal     15%

  • Fat

    24g 34%

  • Saturates

    4g 20%

  • Sugars

    17g 19%

  • Salt

    1.6g 27%

of the reference intake
Carbohydrate 18.7g Protein 4.5g Fibre 6.9g

Method

This oven-roasted vegetable soup takes no time at all to cook. The tomatoes and peppers are baked in the oven before being transferred to a pan of simmering stock and blitzed. Delicious with a piece of crusty bread and a generous grating of good cheese.

  1. Pre heat the oven to 200°C.
  2. Place all the ingredients, except the lemon thyme into an oven tray, drizzle over the olive oil, season with some black pepper and sea salt, give it all a good mix the easiest way is to get your hands involved.
  3. Now place in the oven for 8 minutes.
  4. In the mean time bring to the boil the stock in a large saucepan, once the vegetables are cooked add them all into the stock along with the lemon tyme, using a hand blender blitz until you have a smooth soup. Pass this through a fine sieve season to taste and serve with warm crusty bread and some good cheese.

See more Tomato soup recipes

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