Red Pepper & Tomato Soup
This red pepper and tomato soup is a modern twist on a timeless classic. Its a really warming, light dish, perfect for lunch or light snacks and pairs beautifully with my wholemeal maple croutons which are just 75 calories a serving, making this dish just 210 calories with croutons or 135 calories without. This recipe is made with 100% fresh ingredients, its vegan and suitable for clean, oil free diets. This recipe serves 2. If you have more mouths to feed or are batch making, remember to adjust the quantities accordingly.
Pre prepare your veg. Chop your onion and garlic, your peppers and half your cherry tomatoes. Contrary to popular methods, I don't roast my vegetables, of all the soups I've ever made with various methods, I have never been able to tell the difference from pre roasting veg. Instead, I add the peppers to the onion and garlic and sauté in a large sauce pan for 5 minutes.
I then add the tomatoes, stock and bay leaves. I could add a tonne of different herbs and spices to this dish but sometimes less is more and bay leaves do a wonderful job of grounding the eccentric flavours of the peppers, I don't feel this recipe needs any more flavour but feel free to experiment.
Let your soup simmer and reduce for 30 minutes before blending well, you can either do this with an immersion blender or a food processor. This soup freezes really well so if you batch make this recipe, wait for the soup to cool and transfer to containers ready for freezing. If your eating now, ladle into a bowl and top with wholemeal maple croutons or creme fraiche.
135kcals per portion.
♥ 2 whole red peppers
♥ 25 cherry tomatoes
♥ 1/2 red onion
♥ 1 clove of garlic
♥ 2 large bay leaves
♥ 500ml vegetable stock
1. Chop all veg
2. Sauté onions, garlic and pepper for 5 minutes.
3. Add the tomatoes, stock and bay leaves. Simmer for 30 minutes until liquid has reduced.
4. Blend soup well and serve in bowls.