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roasted tomato red pepper soup

Roasted Tomato and Red Pepper Soup

Helen Ridgeway Helen Ridgeway
When soup season is approaching, this roasted tomato & red pepper soup is perfect for using up the last of the summer produce. It’s a breeze to make with just a few simple ingredients. Blended with butter beans, it gives the finished soup a creamy texture and adds to the nutritional profile too. Great for meal prep and easy to freeze, it will become a firm favourite.
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Prep Time 5 minutes
Cook Time 40 minutes
Total Time 45 minutes
Course Soup
Servings 4
Calories 218 kcal

Equipment

Ingredients
 

  • 4-5 large tomatoes (about 600g)
  • 2 large red bell peppers
  • 1 large red onion
  • 4 cloves garlic
  • 1 tbsp olive oil
  • A few sprigs of fresh thyme
  • 2 x 400g tinned butter beans (2 x 140z)
  • 1½ litres vegetable stock (6 cups)
  • Salt & pepper

Instructions
 

  • Preheat the oven to 180C/350F.
  • Chop the tomatoes into quarters and chop and deseed the peppers. Peel and chop the onion into chunks and peel the garlic. Add them all to an oven proof pan and season well. Drizzle over the oil and bake for about 40 minutes, until soft and caramelised.
  • Take out of the oven and add in the thyme, stock and butter beans (drained and rinsed).
  • Blend the soup until smooth. Season again, to taste, before serving.

Notes

  • Serve on its own or with chunks of crusty bread.
  • It will last for 5 days in a sealed tub in the fridge and freezes well.
 
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Nutrition

Calories: 218kcalCarbohydrates: 41.9gProtein: 11.5gFat: 5.1gSaturated Fat: 0.7gFiber: 12.3g
Keyword tomato soup
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