Healthy Red Pepper and Tomato Soup Recipe

I am currently trying to make a conscious effort to be healthier. My body is often run down and tired due to M.E, and while being a healthier person isn’t going to cure that I feel like it would certainly make a difference!

I’m not going to suddenly be full of energy and life and not be in pain any more, but if I could just walk up a flight of stairs without getting out of breath, or pick something up from the ground without struggling, that would be a great help.

In that vain, I’ve started having home made soup for lunch at work. I’m a big fan of anything easy, so I spend a little bit of time on a Sunday making a big batch of soup, and then I have a healthy lunch option every day.

I think the best thing about home-made soup is that you know what goes into it, and as it’s mostly veg and stock you know that it’s healthy (as much as I love a Heinz chicken noodle soup).

This soup does involve a bit more work than I would usually put in – if you’ve read my post about slow cookers you’ll know I’m a huge fan of a one pot wonder. But I definitely think it’s worth it, which is why I’m sharing it with you!

So, without further ado, let’s get to the soup!

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Roasted Pepper and Tomato Soup Recipe

What you’ll need for this recipe:

4 red peppers
6 salad tomatoes (it doesn’t matter what kind of tomatoes you use, as long as they are large and you like their overall flavour)
2 onions
1 pint of vegetable stock
1 tsbp tomato puree
Salt and pepper to taste

How to make this soup:

Firstly you need to roast the veg for about 30 minutes, at 180 degrees.

Cut the onions and tomatoes in half, and the peppers into large chunks. Place them all outside up on a baking tray and cover in oil, salt and pepper.
Place them in the oven and leave them for about half an hour. (This should leave your home smelling beautiful as well!)

Next mix the vegetable stock, tomato puree and salt and pepper together ready to add the veg to when it’s been roasted.

Once your roast veggies are ready, leave them to cool a little so you can chop them into smaller chunks. Then, add them to your stock and simmer on a low heat.

It’s important not to boil the soup, just simmer it for about 10 minutes to allow all the flavours to combine.

Then you’re ready to blend and serve!

If you prefer a bit of a kick to your soup then you can also add a few chilli flakes, and some paprika and cayenne pepper. It all depends on your taste! (The first time I made it I added too much black pepper and it was too spicy to eat, do not make that mistake.)

I hope you enjoy this soup as much as I do. Let me know in the comments below if you’ve tried it!