TOMATO AND ROASTED PEPPER SOUP RECIPES
TOMATO SOUP RECIPES - BBC GOOD FOOD
Warm up with our rich tomato soup recipes. These top picks are freezable and include family-friendly, vegetarian and healthy options.
Provided by Good Food team
Number Of Ingredients 1
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
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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!
From recipes.sainsburys.co.uk
Total Time 45 minutes
Calories 370 calories per serving
From recipes.sainsburys.co.uk
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.
To serve, portion the soup up between 4 bowls, sprinkle a few croutons some sour cream and a few coriander leaves.
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HOT 'N' SPICY ROASTED RED PEPPER & TOMATO SOUP RECIPE ...
Whizz up this warming and vibrant soup in 10 minutes for a filling veggie supper, rich in vitamin C
From bbcgoodfood.com
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Category Lunch, Main course, Soup, Supper
Calories 631 calories per serving
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Category Lunch, Main course, Soup, Supper
Calories 631 calories per serving
- Put the roasted red peppers in a blender with the cherry tomatoes, garlic, vegetable stock cube, 100ml water, paprika, olive oil and ground almonds. Blitz until smooth, season well and heat until piping hot before serving.
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Total Time 1 hours 50 minutes
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- In an 8-quart stockpot over medium heat, saute the onions and garlic with 2 tablespoons of olive oil, the butter, and red pepper flakes for 10 minutes, until the onions start to brown. Add the canned tomatoes, basil, thyme, and chicken stock. Add the oven-roasted tomatoes, including the liquid on the baking sheet. Bring to a boil and simmer uncovered for 40 minutes. Pass through a food mill fitted with the coarsest blade. Taste for seasonings. Serve hot or cold.
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CONTEST-WINNING ROASTED TOMATO SOUP RECIPE: HOW TO …
Just before the first frost of the season, we gather up all of the tomatoes from my mom’s garden to create this flavor-packed soup. Although it sounds like a lot of garlic, when it’s roasted, the garlic becomes mellow and almost sweet. We serve this soup with toasted bread spread with pesto.—Kaitlyn Lerdahl, Madison, Wisconsin
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Reviews 4.9
Total Time 01 hours 05 minutes
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Calories 276 calories per serving
- Preheat oven to 400°. Place tomatoes in a greased 15x10x1-in. baking pan. Combine 1/4 cup oil and garlic; drizzle over tomatoes. Toss to coat. Bake 15-20 minutes or until softened, stirring occasionally. Remove and discard skins., Meanwhile, in a Dutch oven, saute onion in remaining oil until tender. Add tomatoes, water, salt and, if desired, pepper flakes. Bring to a boil. Reduce heat; cover and simmer 30 minutes or until flavors are blended. Cool slightly., In a blender, process soup in batches until smooth. Return to pan. Stir in cream and heat through. Sprinkle with basil if desired.
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TOMATO SOUP RECIPES - BBC GOOD FOOD
Warm up with our rich tomato soup recipes. These top picks are freezable and include family-friendly, vegetarian and healthy options.
From bbcgoodfood.com
From bbcgoodfood.com
See details
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
From olivemagazine.com
Total Time 35 minutes
Category Lunch
Calories 119 calories per serving
From olivemagazine.com
Total Time 35 minutes
Category Lunch
Calories 119 calories per serving
- 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.
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6 INGREDIENT CREAMY ROASTED TOMATO SOUP. - HALF BAKED HAR…
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Instructions. In a Dutch oven or soup pot, warm the olive oil over medium heat until shimmering. Add the onion and salt and cook, stirring occasionally, until the onions are tender and turning …
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