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Roasted Red Pepper, Tomato and Red Onion Soup Recipe

Roasted Red Pepper, Tomato and Red Onion Soup Recipe - 4 servings


Fine spray of oil

2 large red peppers, deseeded and roughly chopped

1 red onion, peeled and roughly chopped

350g tomatoes, halved

1 small crusty French loaf

1 garlic cloves, peeled

600ml vegetable stock

Salt and freshly ground black pepper

1 teaspoon Worcestershire sauce

4 tablespoons half-fat fromage frais


Preheat the oven to 190oC/375oF/Gas Mark 5. Spray a large roasting tin with the oil and place the peppers and onion in the base. Cook in the oven for 10 minutes. Add the tomatoes and cook for a further 20 minutes or until the peppers are soft. Cut the bread into 1cm slices. Cut the garlic clove in half and rub the cut edge of the garlic over the bread. Place all the bread slices on a large baking tray, and bake in the preheated oven for 10 minutes, turning halfway through, until golden and crisp. Remove the vegetables from the oven and allow to cool slightly, then blend in a food processor until smooth. Strain the vegetable mixture through a large nylon sieve into a saucepan, to remove the seeds and skin. Add the stock, season to taste with salt and pepper and stir to mix. Heat the soup gently until piping hot. In a small bowl beat together the Worcestershire sauce with the fromage frais. Pour the soup into warmed bowls and swirl a spoonful of the fromage frais mixture into each bowl. Serve immediately with the garlic toasts.

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