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Roasted red pepper and tomato soup

Two bowls of red pepper & tomato soup with ricotta in two bowls

Roasted red pepper and tomato soup

Name: Roasted red pepper and tomato soup
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 2
Ingredients: 400g tomatoes halved; 1 red onion quartered; 2 Romano peppers roughly chopped; 2 tbsp good quality olive oil; 2 garlic cloves bashed in their skins; few thyme sprigs; 1 tbsp red wine vinegar; 2 tbsp ricotta; few basil leaves; 1 tbsp mixed seeds toasted; bread to serve

Sophie Godwin – Cookery writer

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Serves 2

Easy

Prep: 10 mins

Cook: 30 mins

A star rating of 4.3 out of 5.45 ratingsRate

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This roasted tomato and red pepper soup is livened up a spoonful of ricotta plus toppings. It's classic comfort food and also a low-calorie, healthy option

Egg-free

Gluten-free

Healthy

Nut-free

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

400g tomatoes

halved
1 red onion

quartered
2 Romano peppers

roughly chopped
2 tbsp good quality olive oil
2 garlic cloves

bashed in their skins
few thyme sprigs
1 tbsp red wine vinegar
2 tbsp ricotta
few basil leaves
1 tbsp mixed seeds

toasted
bread

to serve

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Nutrition: Per serving

kcal306

low
fat19g
saturates4g
carbs22g
sugars18g
fibre9g

high
protein8g
salt0.1g

low

Method

step 1

Heat oven to 200C/180C fan/gas 6. Put the tomatoes, onion and peppers in a roasting tin, toss with the oil and season.
step 2

Nestle in the garlic and thyme sprigs, then roast for 25-30 mins until all the veg has softened and slightly caramelised.
step 3

Squeeze the garlic cloves out of their skins into the tin, strip the leaves off the thyme and discard the stalks and garlic skins.
step 4

Mix the vinegar into the tin then blend everything in a bullet blender or using a stick blender, adding enough water to loosen to your preferred consistency (we used around 150ml).
step 5

Reheat the soup if necessary, taste for seasoning, then spoon into two bowls and top each with a spoonful of ricotta, a few basil leaves, the seeds and a drizzle of oil. Serve with bread for dunking.

Recipe from Good Food magazine, September 2017

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A star rating of 4.3 out of 5.45 ratings

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