Roasted Tomato and Red Pepper Soup
Try this Roasted Tomato and Red Pepper Soup recipe
Try this Roasted Tomato and Red Pepper Soup recipe
- sea salt
- black pepper
- 800 grams tomatoes (preferrably left to ripen in a sunny kit or left whole if cherry tomatoes)
- 1 large red onion (cut into chunky slices)
- 2 red peppers (deseeded and cut into chunky pieces)
- 6 cloves garlic (left whole in skins)
- olive oil (a generous drizzle)
- 500 millilitres vegetable stock (or chicken stock - i
- tabasco (a few dashes to taste)
- Carbohydrate 0.0216033333333333 g
- Cholesterol 0 mg
- Fat 0.00108666666666667 g
- Fiber 0.00883333333333333 g
- Protein 0.00365 g
- Saturated Fat 0.000326666666666667 g
- Serving Size 1 1 Serving (1g)
- Sodium 191.866766666667 mg
- Sugar 0.01277 g
- Trans Fat 4.66666666666668E-05 g
- Calories 0 calories
Step-by-step
- Preheat the oven to 200C
- Add the tomatoes, red peppers, onion and garlic to a baking tray, sprinkle with salt and pepper and drizzle generously with olive oil.
- Mix it all around with your hands.
- Bake for about 30-45 minutes until the veg are sweet and just slightly charred
- Bring the stock to the boil and add the Worcestershire and tabasco sauces
- Pick out the garlic from the roasted vegetables and squeeze the juicy garlic flesh out into the stock, discarding the skins
- Add the rest of the vegetables
- Puree using a hand blender, but not too smooth - a bit of texture is very nice here.
Roasted Tomato and Red Pepper Soup: A Simple Comfort Food
As a busy working mom, finding time to cook healthy and delicious meals can be a challenge. But sometimes, the simplest recipes are the most rewarding. This roasted tomato and red pepper soup is one of those dishes. It's quick to prepare, incredibly flavorful, and requires minimal cleanup – a huge win in my book! The sweetness of the roasted vegetables perfectly complements the subtle spice from a dash of Tabasco, creating a depth of flavor that's both comforting and satisfying. It's the perfect weeknight meal, a light lunch, or even a sophisticated appetizer for a casual gathering.
The beauty of this recipe lies in its versatility. You can easily adjust the ingredients to suit your taste and what you have on hand. Feel free to experiment with different herbs and spices. A sprinkle of fresh basil or oregano adds a wonderful aromatic touch. For a creamier soup, you can stir in a dollop of Greek yogurt or a splash of cream at the end. And, of course, the choice of stock is entirely up to you; vegetable stock provides a lighter flavor, while chicken stock adds a richer, more savory note. I often use whatever I have available in my pantry.
This soup isn't just about taste; it's about efficiency. Roasting the vegetables brings out their natural sweetness and concentrates their flavor. The entire roasting process takes about 30-45 minutes, and the rest of the preparation is incredibly straightforward. You can easily multitask while the vegetables are roasting, making it ideal for busy weeknights. I often start the soup while I’m attending to other things. Then once the vegetables are roasted, the rest only takes a few minutes. And the clean-up? Minimal! One baking tray, a pot, and your hand blender—that's pretty much it. This soup has quickly become a staple in my home, and I hope it finds its way into yours as well.
Beyond its practicality, this soup offers a sense of comfort and warmth. On chilly evenings, a bowl of this vibrant, flavorful soup is exactly what I crave. The rich color alone is enough to lift my spirits. But the real magic happens when you take your first bite. The sweetness of the roasted vegetables, the subtle heat of the Tabasco, and the overall richness of the soup combine to create a truly memorable culinary experience. It’s a soup that’s both simple and sophisticated, making it perfect for any occasion.
Making this soup is a small act of self-care. It's a chance to take a break from the hustle and bustle of daily life and connect with the simple pleasure of preparing a delicious and healthy meal. So, take a deep breath, gather your ingredients, and let the aroma of roasted tomatoes and red peppers fill your kitchen. It's a small step, but it can make a big difference in your day. And the best part? The leftovers are just as delicious the next day! I often make a big batch and have it for lunch throughout the week. It's a great way to ensure I'm eating healthy and delicious meals even on my busiest days.
So, whether you’re a seasoned cook or a kitchen novice, I encourage you to try this Roasted Tomato and Red Pepper Soup recipe. It's a recipe that truly delivers on taste, convenience, and that all-important feeling of comfort and satisfaction. Enjoy!
