Roasted Tomato & Red Pepper Soup

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Delicious soup which is full of flavour perfect for lunch or as a light dinner.

As you may already know, I am incredibly fussy with many things; soup being one of them. When I was a child I had a bad experience with tinned soup and since then I have tended to stick to homemade soup.

I have a soup maker which makes the whole process of making soup so much easier and quicker; if only for the fact it blends the soup as well as cooking it which means less washing up! It also means I can use the base ingredients and quantities to come up with lots of different soups depending on what vegetables I have in the fridge that need using.

This Roasted Tomato & Red Pepper soup is a staple in my house. I roast the vegetables to give them more flavour in the soup, but if you want to make this really quickly you can miss this step out and go straight to adding everything to the soup maker. If you do this, I would reduce the garlic to 1-2 cloves though.

This recipe will make three generous portions which keep well in the fridge for a couple of days or can be frozen. If frozen, you can either defrost the soup or heat it from frozen. What is even better about this soup is each portion is only roughly 150 calories which makes it fantastic for those people trying to be healthier in the new year; or for people who just like tasty soup!

If you don’t like the idea of having tomato seeds in your finished soup, you can either de-seed your tomatoes before you roast them or pass the soup through a sieve after it’s been blended. Personally I don’t mind the seeds so I just leave it as it is.

5 large tomatoes
2  red peppers
3 cloves of garlic
300ml semi-skimmed milk
600ml chicken or vegetable stock
Sprinkling of frozen basil
½ tsp salt
½ tsp pepper

  1. Heat the oven to 180ºC. Chop up the peppers and tomatoes and add to an oven proof dish along with the garlic cloves, salt, pepper and thyme. Spray a couple of times with spray oil. Put the vegetables in the oven for roughly 30 minutes
  2. Take your vegetables out of the oven and add to your soup maker/pan with the stock and milk

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  1. If using a soup maker, set to the smooth setting and leave the machine to do the work
  2. If using a pan, cook for approximately 15 minutes and then blend until smooth