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
Ready to shop?
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
Shop your ingredients
Sign in to see your total price and explore available product swaps.
Sign in to see your total price and explore available product swaps.
Sign in to shopMethod
- 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
