TOMATO AND RED PEPPER SOUP RECIPES
TOMATO AND RED PEPPER SOUP RECIPE - OLIVE
Soup isn't just for winter – this summery tomato and red pepper soup makes a great lunch on a warm day and will use up that glut of tomatoes from the garden, too
Provided by Adam Bush
Categories Lunch
Total Time 35 minutes
Yield Serves 4
Number Of Ingredients 8
Steps:
- Heat the oil in a large pan over a low-medium heat, then cook the onion and garlic with a large pinch of salt for 10 minutes until the onion is really soft.
- Tip in the tomatoes, peppers and stock. Simmer for 15 minutes, season, then use a stick blender to whizz until completely smooth. Spoon into bowls, scatter a few basil leaves over each, season and serve with crusty bread.
Nutrition Facts : Calories 119 calories, FatContent 6.1 grams fat, SaturatedFatContent 0.8 grams saturated fat, CarbohydrateContent 11.6 grams carbohydrates, SugarContent 8.6 grams sugar, FiberContent 3.5 grams fiber, ProteinContent 2.6 grams protein, SodiumContent 0.6 milligram of sodium
ROASTED TOMATO AND RED PEPPER SOUP | SAINSBURY'S RECIPES
A super simple soup recipe, classic blend of roasted tomatoes, peppers and onions with a Mexican-style addition of fajita seasoning to spice it up a bit!
Provided by Sainsbury's
Total Time 45 minutes
Prep Time 10 minutes
Cook Time 35 minutes
Yield 4
Number Of Ingredients 11
Steps:
In a large baking tray toss all the vegetables in the oil, seasoning and fajita mix until evenly coated and then arrange them in a single layer on the tray and roast for 20-30 minutes at 180 degress - until they are all cooked through.
Make croutons by tossing the cubes of bread in a small bowl with 1 tsp of olive oil, 1tbsp fajita seasoning and a good grind of black pepper. Lay onto a small baking tray lined with greaseproof paper, place in the oven when the veggies have 10 minutes left.
Transfer the roasted veggies to a large saucepan, then add the stock, chickpeas, and 200mls of water - bring to a simmer then blend.
To serve, portion the soup up between 4 bowls, sprinkle a few croutons some sour cream and a few coriander leaves.
Nutrition Facts : Calories 370 calories, FatContent 13.0 grams, SaturatedFatContent 2.9 grams, SugarContent 19.0 grams, SodiumContent 1700.0 milligrams salt, CarbohydrateContent 43.0 grams, FiberContent 12.6 grams, ProteinContent 11.8 grams
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A super simple soup recipe, classic blend of roasted tomatoes, peppers and onions with a Mexican-style addition of fajita seasoning to spice it up a bit!
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Total Time 45 minutes
Calories 370 calories per serving
In a large baking tray toss all the vegetables in the oil, seasoning and fajita mix until evenly coated and then arrange them in a single layer on the tray and roast for 20-30 minutes at 180 degress - until they are all cooked through.
Make croutons by tossing the cubes of bread in a small bowl with 1 tsp of olive oil, 1tbsp fajita seasoning and a good grind of black pepper. Lay onto a small baking tray lined with greaseproof paper, place in the oven when the veggies have 10 minutes left.
Transfer the roasted veggies to a large saucepan, then add the stock, chickpeas, and 200mls of water - bring to a simmer then blend.
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