Roasted tomato and pepper soup

Roasted tomato and pepper soup

Roasting the tomatoes and peppers concentrates their flavours.

By , 21 September 2015

(1 vote)

Roasted tomato and pepper soup
  • 1 Hour 10 Mins

  • Serves: 4

  • Price: £1.20 per serving

Nutritional Info
Each 508g serving contains
  • Energy

    804KJ

    192KCAL

    10%
  • Fat

    9.1g

    low

    13%
  • Saturates

    3.9g

    low

    19%
  • Sugars

    13g

    low

    14%
  • Salt

    0.9g

    low

    15%
3
of your 5-a-day
of your reference intake.
Typical energy values per 100g: 158kJ/38kcal.
Ingredients
  • 2 red peppers, quartered and de-seeded
  • 1 red onion, cut into wedges
  • 1 baking potato, peeled and thickly sliced
  • 1 tbsp olive oil
  • 700g vine-ripened tomatoes, halved
  • 600ml vegetable stock made with 1 stock cube
  • 4-6 basil leaves
  • 100g reduced-fat crème fraîche
Method
  • Pre-heat the oven to 200C/180C Fan/Gas 6. Line a baking tray with baking paper. Put the peppers, onion and potato in a bowl with the oil and toss to coat. Spread out in a large roasting tin.

  • Put the tomatoes on the baking tray, cut-side up. Roast all the vegetables in the oven for 40-45 minutes until tender and tinged brown at the edges.

  • Put the roasted vegetables and tomatoes in a saucepan, add half the vegetable stock and basil, then purée with a hand-held blender or processor. Add the rest of the stock and heat through.

  • Add a swirl of crème fraîche to each bowl before serving.