Red Pepper & Tomato Soup

This is a delicious hearty warming soup, perfect for Autumn evenings. Its fairly healthy too, you can use low calorie cooking spray to roast the peppers and a sugar substitute if you wish although remember you will need about half the quantity of artificial sweeteners.

5/6 Peppers de-seeded(Red works best, but a mixture is fine)
1 large onion or 2 small
Vegetable stock pot
500ml Passata
Squirt of ketchup
Dash of Worcestershire Sauce
1/2 tsp sugar
1/2 tsp mixed herbs
1/2 tsp smoked paprika
1/2 tsp chipotle paste (optional)
Drizzle of olive oil

Preheat the oven to 190⁰C.

Roughly chop the onions and peppers.

Drizzle a roasting tin with the oil, and add the peppers and onions, season with pepper and stir well to coat the vegetables.

Roast for about half an hour or until the peppers and onions are soft. It doesn’t matter if they have started to catch on the edges, this just adds flavour.

Boil the kettle and add 200ml of boiling water to the stock pot. You can either use a food processor or a stick blender for the next stage.

If using a stick blender tip the peppers, onions and stock into a saucepan and blitz until fairly smooth, alternatively put into a food processor and blend before tipping into a saucepan.

Add the passata, Worcestershire sauce, sugar, herbs, paprika and chipotle paste if you fancy a bit of heat.

Stir over a low heat until combined. You can add a splash more boiling water if required. Season to taste.

Enjoy with croutons and fresh crusty bread.

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