Fast day roast red pepper soup

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Serves: 4



  • 3 large red peppers

  • 3 ripe plum tomatoes, halved

  • 1 onion, quartered

  • 3 garlic cloves, peeled

  • 1 tbsp olive oil

  • 1 pinch of caster sugar

  • 1 tsp cumin seeds

  • 1 lemon, juice and husk

  • 1200ml chicken stock

  • 2 tsp tomato pureé

  • 1 tsp balsamic vinegar


  1. Preheat oven to 200°C/400°F.

  2. Place peppers, tomatoes, onion and garlic in a roasting pan. Drizzle with oil, season, add sugar, cumin seeds, chilli flakes and lemon juice, plus husk, and roast until slightly caramelised – around 20 minutes.

  3. Transfer to a large saucepan, remove lemon husk, and add stock and tomato purée. Bring to boil and simmer for 10 minutes, removing any floating tomato skins.

  4. Transfer to a processor, or use a hand-blender, re-season, add the vinegar and purée until smooth. Add more stock if necessary to achieve desired consistency. Serve garnished with basil leaves.

Handy Hint

This recipe is 58kcal per serving.

Roasting the peppers helps release the carotenoids; the addition of oil improves their absorption into the body. Roasting with a drizzle of olive oil will bring sweetness and intensity to peppers and tomatoes, at the limited cost of a few additional calories. You could cover them for 10 minutes after roasting and then remove their peel for a silkier soup.

Additional Information

  • Soup

  • Winter

  • Bonfire

  • Autumn

  • Starter

  • Main Course

  • Low fat

  • Low carb

  • Egg Free

  • Dairy Free

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