It’s January, it’s soup season, so today I thought I’d share my quick and easy tomato and red pepper soup; it’s perfect for Work From Home days, and can also be reheated to eat later. I love how such simple ingredients can create something so delicious and hearty!
INGREDIENTS
Vegetables:
Red pepper
Cherry tomatoes
Aromatics:
Garlic
Red onions
Added flavour:
Vegetable stock cube
Lemon juice
Double cream
Accompaniments:
I personally love serving this alongside a hearty grilled cheese
TIPS
The beauty of this recipe is its simplicity; you just whack the veggies in the oven with some herbs, oil and seasoning, roast everything up nicely, take it out when it’s done, let it cool a little and then put it in the blender with a crushed stock cube and the lemon juice. You then just simmer it for a little bit, add additional boiling water as necessary (though the water content of the red pepper and tomatoes should give you most of what you need) and stir in half of the double cream towards the end of cooking and then it’s ready to be served with a little extra cream to garnish alongside your chosen accompaniment.
If you want to create a super-smooth soup, you can filter the vegetable mix once it comes out of the blender, but honestly; I prefer to keep those fibre-y parts in there to help me feel satiated with this as a lunch. You also have the option to remove the red pepper’s skin before blending, if you prefer the texture.
Roasted Tomato and Red Pepper Soup
Soup
Ingredients
- 200g of cherry tomatoes
- 1 red bell pepper
- 1/2 a red onion (roughly sliced)
- 2 cloves of garlic
- 1 tbsp of dried oregano
- Olive oil (for cooking)
- 1 vegetable stock cube
- 2 tbsp of double cream
- Juice of 1 lemon
- 50-100ml of boiling water
- Salt and pepper to taste
- An accompaniment
Directions
- Preheat the oven to 160C
- Add the red pepper, cherry tomatoes and red onion to an oven dish, drizzle over olive oil generously, sprinkle over the oregano and season to taste, toss to spread evenly
- Chop the ends off the garlic, put on a small piece of foil, drizzle with olive oil and season with salt and pepper – fold the garlic in the foil, add this to the oven dish and put the lot in the oven to roast for 30 minutes (check on it regularly, you may want to turn / toss the vegetables at 10 minute intervals)
- Remove the oven dish from the oven and allow the vegetables to cool for a few minutes, during which time you can boil the kettle
- Pop the garlic cloves out of their skins, remove the stem and seeds from the red pepper (and peel off the skin if you want a smoother texture) and add them to the blender with the red onion, lemon juice and crumbled stock cube
- Blend to desired consistency and transfer to a saucepan over a low-medium heat
- Add any additional seasoning to taste and adjust with 50-100ml of boiling water to achieve the desired soup thickness and simmer for 5 minutes
- Add half of the double cream and stir
- Serve with your accompaniment of choice and drizzle the remaining double cream over your soup in a swirl
Let me know if you try this simple but tasty recipe!
But First, Food 
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