Soups & Stewsdeliciouslyella
Roasted Tomato & Red Pepper Soup
This is a great, classic recipe and a staple in our house. When we’re not very hungry and don’t know what to cook, we cook this. It’s got lots of flavour, it’s easy to throw together and everyone always loves it. I serve it with crusty loaves of rye bread, which I dunk into olive oil before scooping up my soup with.
👥 2 Servings⏱️ Prep & Cook: 40 min🔥 Cook: 40 min👤 Deliciously Ella📖 deliciouslyella
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●oven
- ●pan
- ●blender
📝 Preparation Steps
1
Preheat oven to 190C (375F), fan setting.
2
Place the red peppers, tomatoes and mixed herbs on a baking tray and drizzle with some olive oil, a pinch of salt and pepper. Roast for ⏱️ 30 minutes until soft on the inside and charred on the outside. Remove and leave to one side.
red pepper1olive oil1 tablespoon
3
Meanwhile, place a pan over a medium heat with a drizzle of olive oil. Add the onion and garlic and cook for ⏱️ 5-10 minutes, before adding the tomato puree and apple cider vinegar.
olive oil1 tablespoongarlic2 clovesapple cider vinegar1 tablespoon
4
Add the red pepper mix and almond milk to the onion pan and cook for ⏱️ 2 minutes. Once cooked, blitz the soup using a hand blender until smooth.
red pepper1
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