Roasted Red Pepper and Tomato Soup

Soups are a perfect winters lunch. They are warming, super healthy and full of nutritional goodness. If you make your own they are even slimming! One of my favourite soups has to be a good old tomato soup. The tomato is such a versatile ingredient and it is an ideal base for soups. My recipe today uses the base of tomatoes but the other vegetables really are the stars of the show.

For this soup I have used roasted vegetables. Roasting vegetables gives them an added boost of flavour, their sweetness really does come through and transforms their overall flavours. Combined with the trusty tomato this soup is a bowlful of healthy deliciousness.

This is what I did...

Roasted Red Pepper and Tomato Soup

Ingredients

2 red peppers, seeds removed and cut in half

2 carrots, trimmed, cut in halve and sliced into chunks

1 red onion, quartered

1 sweet potato, peeled and cut into quarters

1 sprig of rosemary

1 x 400g tin of chopped tomatoes

300mls vegetable stock

Method

Pre heat the oven to 200C

1 - Place the red peppers, carrots, onion and sweet potato in a roasting tin, spray with oil and add the sprig of rosemary

2 - Place the roasting tin in the pre heated oven and roast for 30 minutes

3 - Once the vegetables have been roasted remove from the oven and place in a saucepan

4 - Pour over the chopped tomatoes and vegetable stock and bring to the boil

5 - Reduce the heat and simmer for 10 minutes

6 - Remove the pan from the heat and allow to cool slightly before placing in a blender to blitz into a smooth soup

This soup is so full of flavour without needing to add any additional spices. The roasted vegetables simply do all the hard work for you. This is quite a thick soup which is a filler or a meal, but if you do not want it as thick simply add a little more stock.

If you are following the Slimming World plan this is a fantastic syn free meal and you are getting some delicious speedy vegetables into your diet!

Enjoy x

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