Roasted Red Pepper and Tomato Soup
It’s a struggle making vegetarian dishes that I know my family will eat, without a complaint. However, this one went down a treat. Pair this soup with some cheese toasties and we’re good to go. My kids ate them without a complaint. If you’ve been following me for a while you would also know that I love keeping things simple. This soup is so simple, that much I promise. Although I used a bottle of roasted red peppers for this dish I still popped it in the oven with my other veggies. So let’s call it a twice roasted red pepper and tomato soup.
Ingredients Required
For this dish I used a bottle of roasted red peppers, Roma tomatoes, onion, garlic, thyme basil, chilli, vegetable stock and fresh cream. You can add some parmesan but it’s totally optional. I also used some bread and cheddar cheese for the grilled cheese sandwiches.
How to make the soup
I literally chopped up all the veggies, popped them onto a baking tray and placed it in the oven. It took about 30 minutes. The veggies are then blended with the stock. It is then placed in a pot and heated through. You can serve with a drizzle of olive oil and parmesan. I promise this soup is so easy and yet it tastes like you spent hours slogging in the kitchen. Trust me you can’t go wrong with a tomato soup. It’s so simple that anyone can make it. No cooking skills needed. For this soup you can also use a mix of tomatoes. I prefer using Roma tomatoes as I find they are slightly sweeter when ripe. The great thing about soups is that it can be made ahead of time and reheated. This soup will serve about 4 people as a starter. If you are serving it as a main it may not be enough for four adults. My kids didn’t eat a whole lot of it so it was enough for the four of us. Together with the grilled cheese sandwiches it definitely makes a filling main.
More recipes you may want to try: Lemon Chicken Orzo Soup Hearty Vegetable Soup Healthy Chicken Noodle Soup If you loved this, please share!
