Oven-roasted pepper and tomato soup recipe
This oven-roasted vegetable soup takes no time at all to cook. The tomatoes and peppers are baked in the oven before being transferred to a pan of simmering stock and blitzed. Delicious with a piece of crusty bread and a generous grating of good cheese.
See method- Serves 2
- Takes 25 mins
- 305 calories / serving
Ingredients
- 2 peppers, deseeded and roughly choppped
- 4 cloves of garlic, peeled and slightly bashed
- 1tbsp fresh lemon thyme leaves
- 450g cherry tomatoes
- 4tbsp extra virgin olive oil
- 750ml vegetable or chicken stock
- crusty bread
- cheese, to serve
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Shop ingredientsEach serving contains
- Energy
- 1270kJ 305.0kcal
- Fat
- 24g
- Saturates
- 4g
- Salt
- 1.6g
- Sugars
- 17g
of the Reference intake
Carbohydrate 18.7gProtein 4.5gFibre 6.9g
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Method
- Pre heat the oven to 200°C.
- Place all the ingredients, except the lemon thyme into an oven tray, drizzle over the olive oil, season with some black pepper and sea salt, give it all a good mix the easiest way is to get your hands involved.
- Now place in the oven for 8 minutes.
- In the mean time bring to the boil the stock in a large saucepan, once the vegetables are cooked add them all into the stock along with the lemon tyme, using a hand blender blitz until you have a smooth soup. Pass this through a fine sieve season to taste and serve with warm crusty bread and some good cheese.
- See more Tomato soup recipes
