Hot 'n' spicy roasted red pepper & tomato soup

Hot 'n' spicy roasted red pepper & tomato soup

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(11 ratings)

Prep: 5 mins Cook: 5 mins

Easy

Serves 1

Whizz up this warming and vibrant soup in 10 minutes for a filling veggie supper, rich in vitamin C

Nutrition and extra info

  • Freezable
  • Vegetarian

Nutrition: per serving

  • kcal631
  • fat48g
  • saturates5g
  • carbs23g
  • sugars12g
  • fibre5g
  • protein23g
  • salt3g
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Ingredients

  • 290g roasted red peppers, drained
  • 270g cherry tomatoes, halved
  • 1 garlic clove, crushed
  • 1 vegetable stock cube
  • 1 tsp paprika
    Paprika

    Paprika

    pa-preek-ah

    A spice that's central to Hungarian cuisine, paprika is made by drying a particular type of…

  • 1 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 4 tbsp ground almonds

Method

  1. Put the roasted red peppers in a blender with the cherry tomatoes, garlic, vegetable stock cube, 100ml water, paprika, olive oil and ground almonds. Blitz until smooth, season well and heat until piping hot before serving.

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Comments, questions and tips

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Adam Vincent-Garland
16th Jan, 2018
1.3
Very simple to make but the taste was slightly underwhelming. Despite the title it tastes more sweet than spicy. The Recipe could do with adding the amount of servings that it makes too.
Henry.alexander...
15th Jul, 2017
5.05
Deliciously healthy recipe with all natural ingredients. I agree that it can be slightly too sweet so I've taken to adding chilli flakes when I roast the vegetables and adding harissa paste when blending.
arthurb3's picture
arthurb3
23rd Jan, 2017
5.05
Yummy!
SproutLover's picture
SproutLover
12th Sep, 2016
5.05
It's very sweet and could do with some chillies or cayenne to make it 'spicy'.
beerbellybloke
7th Jan, 2018
How long can this be freezable for? thanks
goodfoodteam's picture
goodfoodteam
8th Jan, 2018
Thanks for your question. We'd suggest up to 3 months if really well sealed to maintain best quality.
dtemple
12th Jan, 2017
Why is there 48g of fat per serving?
goodfoodteam's picture
goodfoodteam
16th Jan, 2017
Thanks for your question. The 4 tbsp of ground almonds are the biggest contributor to the fat content, followed by the olive oil.
goodfoodteam's picture
goodfoodteam
16th Jan, 2017
We'd also add that although the total fat is high around 50% of it is mono-unsaturated fat - the heart-friendly type.
catie74
1st Nov, 2017
It is very high in calories which put me off. That said, I would omit the almonds and give the recipe a go. What would be the calories count then?
goodfoodteam's picture
goodfoodteam
8th Nov, 2017
Thanks for your question. Unfortunately we cannot offer individual advice for our recipes.
katarine
21st Nov, 2017
3.8
It doesn't actually say but I think this recipe is calling for bottled red peppers. I used fresh and roasted them in the oven for 20 minutes first. Worked fine. One comment though, the garlic goes in raw and I felt that it was too sharp for the recipe - next time I will roast the garlic with the peppers to soften the flavour a bit. I also followed someone else's tip and added some Harissa - gave it a nice kick.
marnixds
1st Nov, 2016
5.05
This is very easy to make but I concur with others that you do need to put a red pepper in it or some dry pepper flakes or the soup will be rather sweet. The quantities mentioned will give you 4 small bowls of soup or 2 big ones.