Roasted Red Pepper and Tomato Soup

4.68 from 49 votes

This bright and creamy Roasted Red Pepper and Tomato Soup is packed full of vegetables and so easy to make, that you will never open a tin of soup again.

Prep Time4 mins

Cook Time16 mins

Total Time20 mins

Course: Soup

Cuisine: British

Allergen: Celery, Sulphites

Diet: Low Fat, Vegan

Servings: people

Calories: 109kcal

Author: Dannii

Ingredients

1 tablespoon Olive oil
1 Medium carrot diced
2 Roasted red peppers
1 rib Celery diced
2 Garlic cloves crushed
6 Tomatoes
1 Medium onion diced
700 ml Vegetable stock
2 tablespoon Balsamic vinegar
1 handful Basil leaves finely chopped
1 pinch Sea salt and black pepper

UK Metric Measures - US Customary Measures

Instructions

Heat the oil to a large pan and add the onion, garlic, carrot and celery and gently cook for 4 minutes.
1 tablespoon Olive oil, 1 Medium carrot, 2 Garlic cloves, 1 Medium onion, 1 rib Celery
Add the tomatoes and roasted red peppers and cook for a further 2 minutes.
6 Tomatoes, 2 Roasted red peppers
Add the stock, basil, salt and pepper and balsamic vinegar and bring to the boil. Simmer for 10 minutes.
700 ml Vegetable stock, 2 tablespoon Balsamic vinegar, 1 handful Basil leaves, 1 pinch Sea salt and black pepper
Blend the soup until smooth and then sieve through a fine mesh sieve.

Video

Notes

Don't throw the vegetable mixture that is left in the sieve. You can add a couple of tablespoon back to the pan to thicken it a little and add the rest to a pasta sauce for a vegetable boost.
Save yourself some time and buy a jar of roasted red peppers.
Swap the basil for either thyme, parsley or coriander for a different flavour.
Make a thicker soup by adding a small potato at the same time as the rest of the vegetable.
Take this soup to the next level by roasting the tomatoes too.
Weight Watchers SmartPoints: 3

Nutrition