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Oven-roasted pepper and tomato soup recipe

51 ratings

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
305 calories / serving
Vegetarian

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

Each serving contains

Energy
1270kj
305kcal 15%
Fat
24g 34%
Saturates
4g 20%
Sugars
17g 19%
Salt
1.6g 27%

of the reference intake
Carbohydrate 18.7g Protein 4.5g Fibre 6.9g

Method

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