Fresh Roasted Tomato and Sweet Pepper soup – Made from fresh Ingredients.
Serves 2-3 Cooking time 40 minutes
I am all for easy cooking, I want to share with you how I cook up my own Tomato and Sweet Pepper Soup. I am sure there are other fancier recipes out there but I like to keep it simple and delicious. Right now, It is so cold outside, as I write this it shows as -2. We’ve finally had snow and I love it. Everything looks so calm and peaceful, what is not seen is the disruption and chaos caused.
At the moment I am constantly craving warm foods and drink, I can’t seem to get enough biscuits or hot chocolate. I literally can see the weight piling on whilst I put the next biscuit in my mouth.
Whilst I battle with my new biscuit addiction, I am paying attention to my nutrition and fat intake. I have needed to have fewer calories and what better than soup (Probably not helping that I am eating a big bowl full with a large bread roll)
Due to me looking into nutrition in a big way, I have put info below on the Ingredients I use. Let me know if you like seeing this in my articles or whether I should just cut straight to the chase and put the recipe without these details.
Information on Ingredients
The ingredients I have used are really good for you. Tomato and Sweet Pepper Soup is low in fat and is so full of goodness. This will give you a healthy helping of your vitamin C and A.
Garlic is an excellent source of vitamin B6 (pyridoxine) Vitamin B6, also known as pyridoxine, allows the body to use and store energy from protein and carbohydrates and is essential for haemoglobin in the blood. It’s low in calories and known for being has antioxidant properties. Seriously, look into qualities of Garlic, there is a ton of information, I add garlic to most my meals.
Sweet Peppers are an excellent source of vitamins A and C, potassium, folic acid, and iron. Red peppers are 11 times better for you than green.
Tomatoes are low in fat and contain a great deal of Vitamin A and Vitamin C. They also help neutralise any free radicals in the blood. Free radicals are caused by fried foods, smoking, alcohol, air pollutants and more. Just one cup of tomatoes (250ml) provides over half the recommended amount of vitamin A per day.
Onions are a very good source of vitamin C and B6, iron, folate, and potassium. The manganese content in onions provides cold and flu relief with its anti-inflammatory abilities. They have numerous health benefits.
Herbs used also are Rosemary & Basil. Rosemary has been used for centuries. Not just because of its flavour when you add it to food but because it contains antibacterial and antioxidant rosmarinic acid, plus several essential oils such as cineol, camphene, borneol, bornyl acetateone. Basil works really well with Rosemary. Basil is best fresh and has a great deal of Vitamin K. It also has vitamin A and C and has minerals such as calcium, iron and magnesium.
To blend – I used my Kenwood blender.
For this, I used my Kenwood blender which I mentioned when I posted my Super easy cupcake and icing recipe. I have been using this Kenwood blender now for a couple of months, It’s brilliant. So far, I have been using it for soups and cakes. It has various attachments that I have not used just yet. I do think it really easy to clean and I have found that I can blend whilst the ingredients are still in the tray as I don’t get any splatter. If you click on the picture you can see the price and buy from Amazon if you don’t have this product. I do rate this.
How to make a delicious soup.
What you will need:-
- 2 packs of tomatoes (I use Vine tomatoes) Approx 6 tomatoes per bag.
- 1 sweet pepper
- 1/2 Brown Onion
- 2 cloves of garlic
- Fresh basil, rosemary, (dried will be fine)
- salt and pepper
- A mixer
- Vegetable stock
- Bread rolls (only if you like bread rolls with your soup)
- Olive oil
You will need to firstly preheat your oven to 190’c Gas Mark 5
On a baking tray dribble olive oil and use a paper towel to ensure the entire tray is completely coated.
Roughly Cut the Tomatoes into slices. Slices do not have to be neat (About 5 slices a tomato)
Place them on the baking tray. This should cover the tray completely
Cut the sweet potato into slices (Best to take out the middle part first)
Place Sweet potato on the tomatoes ensuring no seeds are on the sweet pepper.
Finely cut 2 cloves of garlic and add this to the tomatoes and pepper
Dice half a brown Onion and sprinkle on top of the tomatoes and pepper.
Cut finely the rosemary and fresh basil and add this to tray.
Once all ingredients are in the tray, season with salt and pepper.
Place in the oven for 30-35 minutes (oven times vary)
Before the food is ready to come out the oven boil the kettle and prepare the vegetable stock.
Place 2 bowls out ready and prepare any bread rolls if required.
Once the stock is ready and the tray is ready to come out of the oven. Take out of the oven and use the soup blender whilst the food is still in the tray.
I personally like a thick soup but I add just a little bit of the vegetable stock. You can add as much as you like to get the consistency you prefer. Just add a little bit at a time.
Blending only took me about a minute, and at no point did the food get cold, however, if you do not have a soup blender you could put the ingredients into a food mixer, as long as the food stays hot. If it doesn’t, transfer to a saucepan and heat it up as this is best served hot.
Once blended the food is ready to be served. I enjoyed my soup with a hot bread roll but I do recommend having this with welsh rarebit, which I always thought it was called welsh rabbit?!?
Below is the finished result. It makes a chunky thick soup which tastes so delicious. Let me know if you try this.
At the time I did video’s which I put on Instagram stories I generally post food stories on there daily. Please feel free to check out my account Instagram account
I also saved the videos and added them to my Facebook page
Hope you enjoy!
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