Roasted Red Pepper & Tomato Soup
Nutrition per serving
Protein per 100 kcal: 2.6g · Energy from macros: 11% protein / 51% carbs / 38% fat
Ingredients
- 4 red peppers
- 500g ripe tomatoes, halved
- 1 medium onion, quartered
- 4 garlic cloves, peeled
- 2 tbsp olive oil
- 500ml vegetable stock
- 2 tbsp tomato paste
- 1 tsp smoked paprika
- 60ml single cream, plus extra to serve
- 1 tbsp balsamic vinegar
- A handful of fresh basil leaves
- Salt and black pepper, to taste
Instructions
Heat the oven to 200°C (400°F). Spread the red peppers, tomatoes, onion and garlic on a baking tray, drizzle with the olive oil and roast for 20 minutes until softened and charred at the edges.
Tip the roasted vegetables into a large pot, scraping in any juices from the tray, then add the vegetable stock, tomato paste and smoked paprika.
Bring to a gentle simmer and cook for 10 minutes, then take the pot off the heat.
Blend the soup with a stick blender until completely smooth and silky, working in batches if needed.
Stir in the cream and balsamic vinegar, season with salt and pepper, and warm through for 1 minute without letting it boil.
Ladle into bowls, swirl in a little extra cream and scatter the torn basil over the top; serve hot.
Roasted red pepper and tomato soup is the kind of lunch that tastes like it simmered all afternoon — sweet charred peppers and ripe tomatoes blended silky-smooth with onion, garlic and vegetable stock, finished with a swirl of cream and fresh basil. At around 340 calories a serving, it is a light, filling weight-loss lunch that still feels indulgent. Ready in about 40 minutes, and just as good the next day.
