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Roasted Red Pepper & Tomato Soup

This warming roasted red pepper & tomato soup is rich in Vitamin C which is an important nutrient for the overall health of our immune system. Garlic, which is great for colds and flu, also contains sulphur-based compounds which can only be removed from our system via our respiratory tract, as we breathe out they pick up and kill bugs and viruses that cling to the mucous membranes of the respiratory tract.

Recipe by Charlotte Trankle
Serves - 2
Prep. Time - 5
Cooking Time - 25
GF V

Ingredients

  • ½ onion
  • 2 Garlic Cloves
  • 2 large red peppers
  • 350g fresh tomatoes
  • 1 tin of chopped tomatoes
  • 500ml vegetable stock
  • Cayenne pepper to taste
  • Salt & pepper
  • Feta cheese (optional)

Method

  • Heat the oven to 200° and slice the pepper into large chunks (4 per pepper keeps them nice and big).
  • Place the peppers into a tray and drizzle with olive oil and sprinkle on about 1 teaspoon of cayenne pepper (depending on how much spice you like).
  • Sprinkle over a little sea salt. These should take about 20 mins.
  • Heat some coconut or olive oil in a pan over a medium heat. Finely chop the onions and place in the pan to gently cook until soft. Once they are ready, add the finely chopped garlic and cook carefully for 2 minutes.
  • Add the fresh and tinned tomatoes and stir through. Make up the vegetable stock.
  • Take the oven roasted peppers and roughly chop them and pop them in the food processor. Add the tomato mixture and blend.
  • Add the mixture back to the pan over a low heat and slowly add the vegetable stock and keep stirring and do not boil. Add as much or as little as you like depending on how you like your soup consistency.
  • Serve the soup in a bowl with a dressing of olive oil and crumbled feta cheese.

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