Roasted red pepper & tomato soup

Roasted red pepper & tomato soup

An amazing summery soup bursting with sweet, rich & tangy flavours

By , 21 September 2015

(11 votes)

Roasted red pepper & tomato soup

  • 1 Hour 10 Mins

  • Serves: 4

  • Price: £1.45 per serving

Nutritional Info
Each 477g serving contains

  • Energy

    916KJ

    219KCAL

    11%

  • Fat

    14.0g

    low

    20%

  • Saturates

    5.8g

    low

    29%

  • Sugars

    16.0g

    low

    18%

  • Salt

    1.10g

    low

    18%
of your reference intake.
Typical energy values per 100g: 192kJ/46kcal.
Ingredients
  • 900g Asda Vine-Ripened Tomatoes, halved
  • 2 red peppers, quartered and de-seeded
  • 1 medium red onion, finely sliced
  • 1 garlic clove
  • 2 tbsp olive oil
  • 1 vegetable stock cube
  • 1 tbsp Asda Sweet Chilli Sauce
  • 1 tbsp Worcestershire sauce
  • 4 tbsp double cream
  • 2 tbsp chopped flat leaf parsley
Method

  • Pre-heat the oven to 200C/180C Fan/Gas 6. Put the tomatoes, peppers, onion and whole garlic clove in a roasting tin and drizzle over the olive oil. Toss the vegetables so that they're well coated. Cook in the oven for 50 minutes, turning the vegetables halfway through.

  • Dissolve the stock cube in 500ml hot water. Purée the roasted vegetables with the stock in a blender or food processor (you may need to do this in two batches), then pass it through a sieve if you prefer the soup without the tomato seeds and tiny flecks of skin.

  • Pour the soup into a pan, add the sweet chilli and Worcestershire sauces and reheat gently. Serve with a swirl of cream and chopped parsley.