A creamy, warming super good for you roasted red pepper and tomato soup.
Course: Dinner, Soups
Cuisine: Clean Eating
Keyword: Red pepper and tomato soup
Author: Stephanie
Ingredients
16 Tomatoes Fresh, chopped with the stalk removed and cut out
2Red peppersDeseeded and sliced
1Onion Peeled and diced
1tbspOlive oil
1tbspBalsamic vinegar
1tspRaw brown sugar
Salt and pepper
2CupsBeef stock Organic stock cubes, check the label
¾CupCreamFor 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