Roasted Red Pepper & Tomato Soup


Roasted Red Pepper &Tomato Soup

Following on from the last few rather indulgent posts, this is another easy and very delicious (not to mention extremely healthy) soup recipe for the collection.  Barely any work is required; just time to let the veggies roast (about 30 minutes). 

Peppers, garlic and tomatoes ready for roasting

Red peppers and plump vine tomatoes are roasted with garlic, cumin, chilli and lemon zest until they’re sweet and all their flavours have concentrated down.  Blitzed with chicken stock and lemon juice, and a little balsamic vinegar stirred through at the end for a final flourish.

Roasted Red Pepper &Tomato Soup

The lemon, chilli, cumin and balsamic really add the most fantastic extra layer of flavours and aromas to the already a delicious combination of sweet roasted peppers and tomatoes.  So not only is this a super healthy soup, it’s also a seriously tasty lunchtime treat, especially when served with some warm, crusty bread.  Enjoy!

Roasted Red Pepper &Tomato Soup

 

Roasted Red Pepper & Tomato Soup

Adapted from Mimi Spencer’s recipe in You magazine
Serves 4 as a light meals

3 red peppers
4 large vine tomatoes, quartered
3 cloves of garlic
1 lemon
1 teaspoon cumin seeds
1 teaspoon chilli flakes
olive oil
1 litre chicken stock
2 teaspoons balsamic vinegar
Salt and pepper
A couple of basil leave to garnish (optional)

To make:

1.  Pre-heat the oven to 190°c/170°c fan/375°f/gas mark 5.

2.  Halve and de-seed your peppers, then cut each half into 4 strips.  Place on a baking tray along with the tomatoes and garlic cloves, sprinkle with the cumin seeds, chilli flakes, the zest of the lemon, a grind of salt and pepper, and a drizzle of olive oil.  Roast in the oven for 30 minutes.

3.  Squeeze the garlic flesh from their skins and add to the chicken stock together with the roasted tomatoes and peppers.  Squeeze in the juice of the lemon and blitz in a blender until completely smooth. 

4.  Heat the soup up thoroughly and stir through the balsamic vinegar, seasoning to taste with a little salt and pepper if needed.  Serve garnished with a couple of basil leaves and some warm crusty bread.

In advance:

This soup keeps very happily in the fridge for a couple of days.  I think it would also make a deliciously refreshing cold soup in the summer.

One response to “Roasted Red Pepper & Tomato Soup

  1. Pingback: Chicken Quesadillas with Smashed Avocado and Pico de Gallo | The Perky Pancake·

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