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Spicy Roasted Tomato & Red Pepper Soup

Course Soup Recipes
Cuisine British
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 8
Author The Purple Pumpkin Blog

Ingredients

  • 2 kg tomatoes quartered
  • 700 g red onions chopped
  • 4 red bell peppers deseeded and chopped
  • 8 garlic cloves
  • 6 sprigs fresh rosemary leaves removed from stalks
  • one-calorie oil spray
  • 300 ml hot vegetable stock
  • 2 tbsp red wine vinegar
  • 1 tbsp Worcestershire sauce
  • 1 tsp Tabasco sauce

Instructions

  • Place the tomatoes, red onions, red bell peppers, garlic and rosemary leaves into a roasting dish. Spray with oil spray and place into a hot (200C) oven for 30-40 minutes until soft and slightly charred.
  • Blend the vegetables with the hot stock in a food processor, or in a saucepan with a hand-held blender.
  • If wished, put the soup through a strainer to remove seeds etc
  • Stir in the vinegar, Worcestershire and Tabasco sauces.
  • Serve immediately.
  • Stores well overnight to be re-heated the next day.