Foodie Friday: Roasted Tomato & Red Pepper Soup (Vegan / Dairy-Free recipe)

Friday, 1 November 2019

Foodie Friday: Roasted Tomato & Red Pepper Soup (Vegan / Dairy-Free recipe)
The weather is awful so it's time to embrace those simple pleasures in life, such as cosying up on the sofa with a hot bowl of homemade soup.  This easy Roasted Tomato & Red Pepper Soup recipe will warm you up in no time at all!

Soups are a great way to use up leftover veg and once you get into the habit of making your own (and it's pretty addictive when you start), you'll quickly find that you'll never want to eat a ready-made can of soup ever again. Homemade really is best here and I'm sure you'll agree once you've tasted this delicious recipe.

I always try to make sure that I incorporate plenty of naturally red coloured foods into my diet as they are packed full of super-healthy antioxidants and essential vitamins and minerals such as Vitamin A (beta-carotene), Vitamin C, manganese and lycopene, as well as being a good source of dietary fibre. Cooking tomatoes, in particular, helps them to release more of the antioxidant lycopene which helps to protect the heart and even lowers the risk of some forms of cancer.

Not only that, but roasting the tomatoes and red peppers for this recipe takes this soup to the next level up in terms of adding even more flavour, so it's well worth taking the extra time to do this, and once your soup is ready, you'll have a whole batch to see you through the week for some speedy lunches or dinners. Yum!

Foodie Friday: Roasted Tomato & Red Pepper Soup (Vegan / Dairy-Free recipe)
Ingredients (makes four servings - simply double the ingredients to make a bigger batch if you're meal prepping)
  • 4 medium-sized Red Peppers
  • 400g Plum Tomatoes
  • 1 small White Onion
  • 1 stick of Celery
  • 3-4 cloves of Garlic, depending on taste
  • 2tbsp Extra Virgin Olive Oil
  • 4tbsp Tomato Puree
  • 400ml Vegetable Stock
  • Salt & Pepper to season
  • Drizzle of Coconut Milk (optional)
  • Chilli Flakes (optional)

Method
  • Preheat the oven to 200C / Gas Mark 4. Cut the Red Peppers in half and discard the ribs and seeds. Halve the Tomatoes and Onion, and place everything on a baking tray, along with the Garlic to roast in the oven for 20-30 minutes until soft. 
  • In a large saucepan, mix together the Vegetable Stock and Tomato Puree. Finely chop the Celery and add it to the saucepan, simmering over a medium heat for 10 minutes.
  • Remove the peel from the roasted Onion and Garlic and add them to the saucepan for 5 minutes, before adding the roasted Red PeppersTomatoes and Olive Oil. Simmer for another 5 minutes to allow all of the flavours to infuse.
  • Add a drizzle of Coconut Milk if using and transfer everything to a food processor. Blend until smooth and pour a serving into a bowl. 
  • Season with Salt & Pepper, and sprinkle over some Chili Flakes if you like a little spice. Enjoy immediately whilst the soup is still hot with some slices of toasted sourdough.

Storage tip: Once thoroughly cooled, this soup will keep in the fridge for 2-3 days or it can be frozen in batches for up to a month. Ensure it is fully defrosted before reheating and always serve piping hot.

Do you enjoy making your own soup?

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