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Remember that tomato soup of your childhood? The tomato soup I remember was mostly out of a can, but the memories are still pretty good. I wanted to create something the kids loved: A creamy soup, simply made and full of goodness. And this is it. A Creamy Roasted Red Pepper And Tomato Soup Recipe that will become a family favorite.
Creamy Roasted Red Pepper And Tomato Soup Recipe
If you can find a soup the kids will happily eat, you’re always going to have a nutritious and delicious meal as your go to. There’s a little bit of prep work, but this is so packed full of the good stuff, it’s completely worth it. And there’s something about preparing a soup, especially when they weathers freezing outside, and then having that soup simmering away on the cooker top that feels almost ritualistic. So if you’ve been struggling to find a soup the kids love, I can whole heartedly recommend this one!
I like to make this as a weekend lunch, or occasionally a dinner if we’ve had a big lunch. I never used to think of soup as a meal really, it never seemed like it was enough. However, now I think this was down to my own greed (!) and soup is in fact really filling. It makes sense that it would be. It’s heavy on the fresh produce and that in itself is full of fibre. Fibres filling and so a bowl of this with a chunky slice of Wholegrain breads a pretty substantial meal in itself.
I add some cream to this once the soup has cooked because the creaminess is one of the stand out features I remember of the soups of my childhood. You can make this without cream if you really must, but adding it in really does turn this into a, well, far creamier version of itself! I’ve used dairy cream here, you could also add a plant based milk as a dairy free version. The soup will be slightly thinner, but the flavor won’t be affected too much.
You’ll see I’ve added in a little balsamic vinegar and raw brown sugar. The reason for adding these two in is that firstly the vinegar brings out the flavor of the peppers and tomatoes.
I use balsamic here because it’s already sweeter than regular white wine vinegar which I might normally use, and adding vinegar while bringing out the flavors can be bitter and so I add the raw brown sugar to counteract this. The vinegar taste is not detectable once the soups cooked and served: Which translates to…the kids won’t know!
Fresh Ingredients
I love to use fresh produce as much as I possibly can in cooking. I also love my pantry and it’s filled with lots of staple foods I cook with all the time. Soup though, is one of those things that needs fresh foods, in my opinion. As I blend this until it’s smooth, I can’t help but see this is an opportunity to ram pack it full of things the kids might otherwise be a bit fussy about, and tomatoes are one of those things.
Fresh Tomatoes
Two of my kids are not sold on tomatoes. Not at all. They’ll eat them of they’re made into a tomato sauce, like a pizza, or spaghetti sauce and they eat them in this soup, so all good there! Tomatoes are a good source of vitamin A, C, K and potassium, so don’t worry too much about how you get the kids to eat tomatoes, just that they do, of possible!
Red Pepper
Roasted in olive oil to bring out the flavor of the peppers, they’re an excellent source of vitamin C, especially the ripest peppers, which are red. Peppers are also a good source of vitamin A and fiber. Bell peppers also have antioxidant properties, which may help to protect against diseases such as cardiovascular disease.
What To Serve With This Soup
Is there anything else to serve with this than a chunky piece of Wholegrain bread? The type that’s got a crunchy crispy crusty that’s made for dipping in hot soup? I like to put a loaf of this on the table and let the kids rip off what they want. Bread makes this a more substantial meal, so good for a nutritious meal.
These croutons are a pretty yummy addition, throw a handful on top of a hot bowl of this and they’d always be welcome.
I also occasionally serve garlic bread with this, and sometimes we simply drink this out of a cup ‘on the go’ on those busy days!
More Clean Eating Soups
- Christmas Eve soup
- Broccoli & Leek soup with Cheddar cheese
- Homemade cream of chicken soup
- Butternut pumpkin soup
- Golden vegetable soup
How To Make Creamy Roasted Red Pepper And Tomato Soup
Ingredients
- 16 Tomatoes Fresh, chopped with the stalk removed and cut out
- 2 Red peppers Deseeded and sliced
- 1 Onion Peeled and diced
- 1 tbsp Olive oil
- 1 tbsp Balsamic vinegar
- 1 tsp Raw brown sugar
- Salt and pepper
- 2 Cups Beef stock Organic stock cubes, check the label
- ¾ Cup Cream For blending
Instructions
- Heat the oven to 190°
- Lay the red peppers on a baking tray, drizzle with the olive oil and roast until soft, turning once. This is usually about 15 minutes
- In a large stove top pan add the tomatoes, roasted red peppers, onion, vinegar, sugar and stock. Season the soup well with salt and pepper at this point. Add water so all the ingredients are covered by an inch or two
- Bring the pan to the boil and simmer the soup gently for an hour. Take off the heat and leave the soup to cook down for half an hour
- Once the soup has cooled a little, using a handheld blender, blend the soup until smooth. The tomato skins will blend into the soup, you may need to blend for a bit longer depending on the power of your blender
- Add the cream and blend briefly to combine, or add the cream at the end as I have and let the kids swirl it in themselves
- Serve with wholegrain crusty bread
Creamy Roasted Red Pepper And Tomato Soup Recipe
Creamy Roasted Red Pepper And Tomato Soup Recipe
Ingredients
- 16 Tomatoes Fresh, chopped with the stalk removed and cut out
- 2 Red peppers Deseeded and sliced
- 1 Onion Peeled and diced
- 1 tbsp Olive oil
- 1 tbsp Balsamic vinegar
- 1 tsp Raw brown sugar
- Salt and pepper
- 2 Cups Beef stock Organic stock cubes, check the label
- ¾ Cup Cream For blending
Instructions
- Heat the oven to 190°
- Lay the red peppers on a baking tray, drizzle with the olive oil and roast until soft, turning once. This is usually about 15 minutes
- In a large stove top pan add the tomatoes, roasted red peppers, onion, vinegar, sugar and stock. Season the soup well with salt and pepper at this point. Add water so all the ingredients are covered by an inch or two
- Bring the pan to the boil and simmer the soup gently for an hour. Take off the heat and leave the soup to cook down for half an hour
- Once the soup has cooled a little, using a handheld blender, blend the soup until smooth. The tomato skins will blend into the soup, you may need to blend for a bit longer depending on the power of your blender
- Add the cream and blend briefly to combine or add the cream at the end as I have and let the kids swirl it in themselves
- Serve with wholegrain crusty bread
