This week we’re eating… Roasted red pepper and tomato soup

Roasted red pepper and tomato soup

This roasted red pepper and tomato soup appears on Cardiff Mummy Says by order of Little Miss E, my 5¾-year-old daughter. It’s her favourite soup, and as well as asking me to make it this weekend, she also said I should share the recipe here because “it’s really tasty and it’s the best soup ever”. I make a lot of soup, and therefore she eats a lot of soup, so that’s praise indeed!

Roasting the vegetables really brings out the flavours in this soup, and even though it means it takes longer to make, it’s really worth it. It’s also incredibly healthy and packed full of vitamin C. I sometimes chuck in a handful of spinach leaves too, for added iron.

Roasted red pepper and tomato soup

I like to batch-cook soup and make up a massive vat so I can freeze extra portions for another day. With eight peppers, 20 tomatoes, four onions, six cloves of garlic and a litre and half of stock, I made about five litres of soup. The recipe below makes a more manageable four servings. And the great thing about soup is that all the measurements are approximate. So if you want to chuck in more of one vegetable and less of another, then that’s absolutely fine.
Ingredients (serves 4; takes around 1hr 15 to make)

2 red peppers, stalks and seeds discarded and cut into large chunks
6 tomatoes, halved
1 onion, peeled and quartered (red or white is fine)
2 garlic cloves
A handful of basil leaves (or a heaped teaspoon of dried basil)
Salt and pepper
Olive oil
500ml vegetable stock

(Optional extra: a handful of spinach leaves)

Roasted red pepper and tomato soup
1. Pre-heat the oven to 180C/gas mark 4.
2. Arrange the peppers, tomatoes, onions and garlic cloves on a baking tray. Drizzle with olive oil, scatter over the basil, and season with salt and pepper to taste.
3. Roast for around 45 minutes, turning mid-way through.
4. Pour everything, including the juices, into a large saucepan, and add the stock.
5. Bring to the boil and then simmer for 20 minutes or so. (Add the spinach, if using, after about 15 minutes.)
6. Blend until smooth.
7. Season with salt and pepper to taste, if needed, and serve.

Roasted red pepper and tomato soup

Let me know if you give it a go, either in the comments below, on the Cardiff Mummy Says Facebook page or tweet me on @cardiffmummy

You can see all of my recipes on the Food section of Cardiff Mummy Says, or follow the Cardiff Mummy Says – This Week We’re Eating board on Pinterest.
You might also like these recipes for leek and potato soup, roasted red pepper stuffed with quinoa, mushrooms and courgettes and home-made baked beans.

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