Roast Pepper, Tomato and Garlic Soup


A healthy and delicious soup that includes three of your five-a-day vegetables. You’ll need a blender or food processor (though we used our NutriBullet which is a bit on the small side so we blended the soup in two batches). The soup freezes well and you can add a spoon of sour cream or crème fraiche and some toasted nuts or seeds before serving.

Serves 4


3 red peppers or a mixture of red and yellow peppers
2 cloves garlic, unpeeled
1 medium onion, unpeeled and cut in half
4 large tomatoes, halved
2 tablespoons olive oil
Salt and freshly ground black pepper
Basil leaves to garnish


1. Place the peppers, garlic, onion and tomatoes in a baking dish and coat with the olive oil. Sprinkle lightly with salt and black pepper and bake in a preheated oven at 200C/400F/Gas 6 for 30 mins. Remove the  baking tray and leave the vegetables to rest for 15 minutes to allow the skin on the peppers and tomatoes to soften.

2. Remove the skin from the peppers, onions, garlic and tomatoes. They should slip off easily. Place the vegetables and garlic cloves including any oil and juices from the pan into a blender, food processor or NutriBullet. Process the mixture with a little cold water until smooth – do it in two batches if you need to. Pour the purée into a saucepan and add enough water or stock to give the soup the consistency that you like. Heat through gently and serve with fresh basil to garnish.

Green peppers are a little too bitter to use in this soup so stick to using yellow or red peppers.

When you make a soup it’s a good tip to only add about a third of the water or stock when you are making the base, then blend it and add as much water as you need to get the consistency you want. It also means you can make the thicker base for the soup, keep it in the fridge or freezer where it will take up less space, and thin it out when you are reheating it.

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