Roasted red pepper and tomato soup

Roasted red pepper and tomato soup

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Low Protein Diet - exchange value 0



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2 red peppers, roughly chopped
2 ripe tomatoes, quartered
2 tbsp olive oil
1 large onion, finely chopped
1 garlic clove, crushed
2 tbsp tomato purée
Freshly ground pepper
900ml vegetable stock
1 tbsp torn fresh basil leaves


  1. Preheat the oven to 190°C.
  2. Arrange the pepper halves and tomatoes on a roasting tray, cut side up.
  3. Drizzle with 1 tbsp of the olive oil.
  4. Roast in the oven for 20-25 minutes.
  5. Heat the rest of the oil in a saucepan over a medium heat.
  6. Add the onion and the garlic and heat for 5 minutes, stirring occasionally until softened.
  7. Add peppers, tomatoes, tomato purée and stock, bring to the boil.
  8. Reduce the heat and simmer for 10-15 minutes until slightly reduced.
  9. Add the basil and blitz**.
  10. Ladle the soup into a bowl and serve. Left overs can be stored in the fridge for 3 days or in the freezer for 3 months.