Roasted Tomato & Red Pepper Soup
Easy
This is such an easy soup to make and feel free to swap out or add in your favourite veggies. We used Carol’s Stockmarket veggie stock and blitzed with our Kenwood hand blender.
PREP IN
5 MIN
COOK IN
45 MIN
SERVE
2-3
Roasted Tomato & Red Pepper Soup
Easy
PREP IN
5 MIN
COOK IN
45 MIN
SERVE
2-3
Introduction
This is such an easy soup to make and feel free to swap out or add in your favourite veggies. We used Carol’s Stockmarket veggie stock and blitzed with our Kenwood hand blender.
Ingredients
- 500g cherry tomatoes, rinsed
- 2 red peppers, deseeded & cut into quarters
- 1 large red pepper, cut into quarters
- 1 head garlic, cut in half horizontally
- 2-3 sprigs fresh thyme
- Olive oil
- Salt & pepper
- 500ml Carols Vegetable Stock
Method
- 1. Pre-heat oven to 200°C / 180°C fan assisted.
- 2. Arrange tomatoes, peppers and onion on a large roasting tray, place sprigs of thyme on top. Drizzle with olive oil and toss to coat. Sprinkle with salt.
- 3. Roast until vegetables are tender, 30-45 minutes. Once roasted, discard the thyme.
- 4. Bring Carols Vegetable Stock to a boil in a large pot then spoon in the roasted tomatoes, peppers and onion. Squeeze out the softened garlic cloves and add to the pot. Season lightly with salt and pepper.
- 5. Use a stick blender to blend until smooth, alternatively, spoon into a heat resistant food processor or blender jug to blend.
- 6. Taste for seasoning and add more salt and pepper if needed.
- 7. Serve hot with a drizzle of olive oil and some toasted seeds.
