This bright and creamy soup is packed full of vegetables and so easy to make, that you will never open a tin of soup again. Get ready for winter by making a big batch of this comforting and healthy Roasted Red Pepper and Tomato Soup.
I know I might have said this about a soup before, but I actually think this is the best soup I have ever made. Perhaps even the best soup I have ever tasted! You can say that about your own recipes, right? I was going to save this until the new year to post, but it’s too good to save. At only 150 calories a bowl it would make a good snack or a very light meal, and in the run up to Christmas, I know a lot of you are going to be looking for lighter meals to make up for the heavier ones.
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So, what makes this soup so special? The flavour combination is amazing and using roasted red peppers add so much flavour. I also added a little balsamic vinegar to add a touch more sweetness, and because it compliments the tomatoes, but that is totally optional. Doesn’t balsamic vinegar just make everything so much better? It’s actually one of the only ways that Dannii can get me to eat a salad, when it is drowned in balsamic.
Let’s give some love to peppers shall we, as they are included in many of our meals, and for good reason too. They are packed full of vitamin C, and are also a good source of vitamin A, E, B1 and B2, as well as essential minerals like calcium and iron. They are also fat free which is an added bonus. For this recipe, it just had to be Peppadew Roasted Red Peppers, as they are bursting with flavour and so easy to use.
Peppadew roasted red peppers are “grown until perfectly firm and plump when we then carefully pick and de-seed them before hand cutting them into whole generous portions. They are flame roasted as this retains their natural taste and colour. Enjoy as an accompaniment to your barbecue, as part of a salad or as an essential part of an antipasti plate.”
We always have a jar in our fridge, along with all the other delicious Peppadew products, as there is so much that you can do with them. Any meal that you think needs some extra flavour adding to it, throw in some roasted red peppers. No need to spend ages roasting them and then peeling the skin off, as Peppadew have done all the work for you, and the jars are such good value too when you see how many of those delicious peppers are actually in there. Since discovering these beauties, we haven’t roasted our own peppers since.
I think this soup is going to be made a lot in our house over the next few months. It’s so warming, it keeps you full and it is super healthy. It will keep in the fridge for about 2-3 days, making it perfect for quick lunches or even a snack, or you can freeze it. But, it’s so quick to make, that in just 15 minutes you can have this warming bowl of soup. Homemade bread warm from the oven is a must too.
I have been testing loads of bread recipes recently, so expect to see lots of new bread recipes coming on the blog soon!
Roasted Red Pepper and Tomato Soup Ingredients – Serves 2:
– 1 tbsp olive oil
– 1 Peppadew Roasted Red Pepper
– 6 tomatoes
– 1 small carrots, diced
– 1 stick of celery, diced
– 2 cloves of garlic, crushed
– 1 medium onion, diced
– 1.25 pints of boiling water
– 10 basil leaves
– A pinch of sea salt and black pepper
– 1 tbsp balsamic vinegar (optional)
1) Add the oil to a large pan and add the onion, garlic, carrot and celery and gently cook for 4 minutes.
2) Add the tomatoes and Peppadew Roasted Red Pepper and cook for a further 2 minutes.
3) Add the water, basil, salt and pepper and balsamic vinegar and bring to the boil. Simmer for 10 minutes.
4) Blend until smooth.
Nutritional Information – Per person
Weight Watchers SmartPoints: 3
What is your favourite soup? Leave a comment below and it there might be a healthy version of it on the blog soon!
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**This Roasted Red Pepper and Tomato Soup recipe was commissioned by Peppadew however, all opinions are my own**