Roasted Tomato Red Pepper Soup

A hearty all year round kinda soup with lots of variations!

Roasted Tomato & Red Pepper Soup

Serves 4

Ingredients:

  • 4 medium tomatoes cored and quartered
  • 2 red bell peppers deseeded and quartered
  • 1 small yellow onions, cut into wedges
  • 2 tablespoons extra virgin olive oil, divided
  • 2-3 cloves garlic, peeled
  • 400ml – 500ml  vegetable stock / water
  • ¼ teaspoon smoked paprika
  • Salt and pepper, to taste

Method:

  • On two baking trays place sliced peppers and garlic on one and sliced tomatoes and onion on another
  • Sprinkle with olive oil and paprika, salt , pepper , Cover with parchment and roast for 35 – 40 mins at 180 – 200C oven
  • Bring stock / broth to the boil and then toss in your roasted vegetables.
  • Reduce to a simmer for 10 minutes

 

Optional:

  • Add in 1 tin of coconut milk to soup when cooled for creaminess
  • Vary your herbs: basil / thyme / oregano / parsley / rosemary / cayenne pepper

 

Serving Ideas

  • Sprinkle some seeds and add a tbsp of natural yogurt / Greek style or coconut yogurt on top.
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