Roasted Red Pepper And Tomato Soup

Creamy Tomato and Roasted Red Pepper Soup

5 from 7 votes

Roasted Red Pepper And Tomato Soup

This delicious Roasted Red Pepper and Tomato Soup is easy to prepare and full of flavour. Better still, it's ready in less than 30 minutes and is only 278 calories!

Course Main Course, Soup

Cuisine British, Fusion, Italian

Prep Time 10

Cook Time 30

Total Time 40

Servings people

Calories 278kcal

Author Eb Gargano

Ingredients

500 g red and/or yellow cherry tomatoes
2 red and/or yellow peppers deseeded and roughly chopped
2 red onions peeled and chopped into wedges
8 cloves garlic skins removed
3 tablespoons olive oil
Salt and pepper to taste
30 g basil
100 g mascarpone

Metric - US Customary

Instructions

Preheat your oven to 220C / 200C / gas mark 7 / 425F.
Place the tomatoes, peppers, onions, garlic, oil, salt and pepper in a large roasting tray and toss to coat the vegetables evenly in the oil, salt and pepper. Arrange everything in a single layer and place in your preheated oven.
Roast the veggies for 30 minutes, then remove from the oven and tip into your blender along with the basil and mascarpone. Blend, using the fruit and veg setting for 1min 30 secs, or until smooth.
Serve with homemade bread.

Notes

To make this vegan or dairy free , either add in about 100ml coconut milk or add in a handful of cashew nuts and a splash of water to get the consistency right, and blitz until smooth.
If you are using a different blender try 1-2 minutes on high and check the consistency, continue blitzing until smooth. Depending on what kind of blender you use, you may find you need to sieve your soup in order to achieve a perfectly smooth consistency.
Suitable for freezing
Nutrition information is approximate and meant as a guideline only.

Nutrition