Roasted Red Pepper and Tomato Soup - warming, gentle and ready in 45
Roasted vegetables blended into a smooth, comforting soup. Easy to make and batch cooking friendly.
Gentle, warming and easy to make. A good batch cooking soup for a week’s worth of lunches.
Calories 93 Protein 3g Fat 3g Carbs 12g
Here’s today’s nutritious & easy recipe from Jac’s Healthy Recipes. Good Macros built-in.
ROASTED RED PEPPER AND TOMATO SOUP
🧑🧑🧒🧒 6 Servings 🧭 45 Mins 👌93 Cals
This is a gentle, warming soup that takes care of the work for you. The vegetables roast away in the oven, developing deep flavours while you get on with other things. Once they’re soft and slightly caramelised, everything goes into the slow cooker to simmer quietly until smooth and comforting.
The red peppers give it sweetness, the tomatoes add richness, and the carrots and celery bring depth without taking over. At just 93 calories a bowl, it’s light but satisfying - the kind of soup that feels nourishing without being heavy. Perfect with a chunk of wholemeal bread for an easy lunch.
ROASTED RED PEPPER AND TOMATO SOUP
🧑🧑🧒🧒 6 Servings 🧭 45 Mins 👌93 Cals
INGREDIENTS
10 tomatoes, halved
1 red onion, peeled and quartered
2 red (bell) peppers, de-seeded and roughly chopped
1 tbsp olive oil
1 heaped tsp garlic paste
1 tbsp tomato paste
1 carrot
2 celery stalks, trimmed and roughly chopped
500ml (2 cups) vegetable stock, fresh or made with 1 cube
1 tsp sugar
1 tsp dried mixed herbs
4 fresh basil leaves, optional
METHOD
STEP 1
Preheat the oven to 190C/170C fan/375F/Gas Mark 5.
STEP 2
Spread the tomatoes, red onion and red peppers over a baking tray. Drizzle over the olive oil. Roast in the oven for 35-40 minutes.
STEP 3
Transfer to the slow cooker, making sure you scrape off all the burnt and crispy bits from the baking tray. Stir in the garlic and tomato pastes.
STEP 4
Add the carrots, celery, stock, sugar, dried mixed herbs and basil. Cook on low for 6-8 hours or on high for 2-3 hours.
STEP 5
Use a handheld blender to blend until smooth
NUTRITIONAL INFO (PER SERVING)
93 CALS // 3G PROTEIN // 3G FAT // 12G CARBS
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Roasted Red Pepper and Tomato Soup. Gentle, warming and easy to make. A good batch cooking soup for a week’s worth of lunches.