Roasted Red Pepper and Tomato Soup Recipe
With winter well on its way, try this delicious soup to warm you up. I always make a big batch and then freeze the rest for a quick and easy meal for those nights you don't feel like cooking.
- 2 Red peppers
- 500g tomatoes
- 2 cloves garlic
- 1 large onion
- drizzle of olive oil
- 3 sticks of celery
- 500ml veg stock
- 1 tablespoon sundried tomato paste
- 2 tablespoon butter (coconut oil if you would like to make it vegan)
- 1 pinch of cayenne pepper
Preheat oven to 180degrees.
Cut the peppers in half and remove the seeds.
Chop the onion into quarters.
Add peppers, onion, tomato and garlic onto a roasting tray and drizzle with olive oil.
Place in the over to roast for 30minutes.
Chop the celery up finely into 0.5cm pieces, and butter or coconut oil to a saucepan and lightly saute the celery for about 3-5minutes.
Mix the vegetable stock making up 500ml.
Once the vegetables in the oven are soft, remove them and add them to the celery. (Make sure you take the skin off the garlic) Add in the vegetable stock, followed by the sundried tomato paste and pinch of cayenne pepper.
Using a hand held blender, pulse until all the vegetables are finally mixed and the soup is a smooth consistency. Keep on the heat for another 5minutes. Add salt and pepper to taste.