• About
  • Disclosure
    • Privacy Policy
  • Press
  • Work With Me
  • Food Writing
    • Brands
    • Editorial
  • Recipe Index
  • In my kitchen
  • Contact Me

Feeding Boys & a FireFighter

Recipes & tips for filling bottomless pits

  • Home
  • Breakfast
  • Lunch
    • Packed lunch
    • Soup
  • Dinner
    • One Pot
    • Quick
    • Meat
    • Fish
    • Vegetarian
    • Pasta
    • Sides
  • Sweet
    • Desserts
    • Bakes
    • Drinks
  • Preserves
  • Win
  • Review
    • Book review
    • Interviews
    • Product reviews
    • Restaurant review

Roasted pepper and tomato soup

October 1, 2012 by Katie Bryson

Roasted pepper and tomato soup

This is a really low fat soup that’s bursting with goodness – perfect for a quick mum-friendly lunch. Make a batch at the weekend then stick it in a lidded jug in the fridge for the week ahead.

The peppers and tomatoes produce a beautiful flavour once roasted, so make sure you scrape every last bit of juice from the baking trays into the soup!

I’m really bored of shop-bought soup so it’s brilliant making your own and having the ultimate control over what flavours you put in. This is Matthew’s favourite of my home made soups so far, so i’ll definitely be making it again.

I served it up for Arlo one lunchtime with little cheese and marmite sandwich fingers for him to dunk.

Arlo's soup and sandwiches

Roasted pepper and tomato soup
serves 4 (makes 1.25 litres)

500g fresh plum tomatoes, halved
4 peppers, halved and deseeded
handful basil leaves, torn
olive oil, for drizzling
1 leek, chopped
500 ml vegetable stock
pesto, to serve

1. Heat the oven to 180C/160C fan/gas. Lay out the plum tomato halves on a baking tray (with sides) cut side up, season, scatter with half of the basil leaves and drizzle with olive oil. Repeat on another baking tray with the pepper halves. Pop in the oven for 30-40 minutes until roasted and soft.

2. Meanwhile gently fry the chopped leek in olive oil, make up your vegetable stock and once cool place in your blender.

3. Remove peppers and tomatoes from the oven, allow to cool a little and then put in blender. Blitz until smooth then either pour into a pan and heat through gently or pour into a container and store in the fridge or freezer.

4. Serve in bowls with a swirl of pesto and some toasted pitta for dunking.

Filed Under: 1 Featured Recipes, Soup, Vegetarian Tagged With: healthy, low fat, peppers, roasted peppers, soup, tomato

« Filo topped veggie bolognese bake
Review: Simply add fish! »

Comments

  1. Fishfingers for tea says

    October 1, 2012 at 6:49 pm

    I make a very similar version to this and it’s a hit with all of us. Loving the cheese and marmite sandwiches to dunk, Izzy often has the same and they were my night shift staple with a mug of tomato soup!

    • Katie Bryson says

      October 3, 2012 at 9:15 am

      you really can’t beat a cheese and marmite buttie dunked in tomato soup – the best comfort food EVER!

  2. DANIELLE VEDMORE says

    October 2, 2012 at 11:23 pm

    That looks lovely – never thought of using leek. I always use onions. Might have to try! xoxo

    • Katie Bryson says

      October 3, 2012 at 9:14 am

      Thanks Danielle – I much prefer leeks to onions – put them in everything at the moment! I think the children prefer them too.

  3. Jo Waltham says

    October 3, 2012 at 6:03 pm

    I’ve just made this and its delicious! Thank you. And you know me…. I’m not much of a cook.

    • Katie Bryson says

      October 5, 2012 at 3:14 pm

      i’m so pleased the soup worked out well for you Jo!

About Katie

I’m Katie Bryson – Freelance Food Writer, wife of a strapping vegetarian and mum of two boisterous boys – keeping them all fuelled and trying to stay sane is a daily challenge so I thought I’d share my experiences. Read More...

  • Facebook
  • Instagram
  • LinkedIn
  • Pinterest
  • Twitter
  • YouTube

I’m Looking for…

Receive new posts + exclusive news by email

Pinterest Food Awards

Jam Masterclass for Total Beginners

Jam Masterclass for Total Beginners
The Feeding Boys kitchen helpers

Tips for cooking with kids

my foodgawker gallery
Foodies100 Index of UK Food Blogs
Foodies100
I'm a Netmums Influencer

Connect with me

  • Facebook
  • Instagram
  • LinkedIn
  • Pinterest
  • Twitter
  • YouTube

cookingkt

This is a giant @reesesuk birthday cake for my gia This is a giant @reesesuk birthday cake for my giant 15 year old son Arlo… pretty bloody pleased with myself!!!! Many thanks to @thebakingexplorer for a fabulous recipe… 🎂🥳🎉🎁🎈🎊 Now it’s time to celebrate!!!!!!
Bank holiday weekend complete. #fishnchips #jackru Bank holiday weekend complete. #fishnchips #jackrussellterrier #whitleybay
Just what I needed this morning… it doesn’t ma Just what I needed this morning… it doesn’t matter what shizzle is going on in my life, the beach is always there to soothe me. #whitleybaybeach #upwiththelarks #seatherapy🌊
Feta-stuffed peppers with colourful couscous from Feta-stuffed peppers with colourful couscous from the latest @slimmingworld magazine…. Smells amazing!!!! #slimmingworlduk #slimmingworldfood
Beautiful little book the audience were all given Beautiful little book the audience were all given at last night’s performance of #Here from @curious.monkey_ at @northern_stage. Such a powerful performance from the talented cast bringing together individual stories of what it means to seek sanctuary in the North East, the friendships that are forged and the spark of hope that refuses to be snuffed out. With the plight of refugees so visible right now,  the timing of this performance was impeccable. #RefugeesWelcome #togetherwithrefugees🧡 #StoryCollectors
Follow on Instagram

Receive new posts by email

  • About
  • Disclosure
    • Privacy Policy
  • Press
  • Work With Me
  • Food Writing
    • Brands
    • Editorial
  • Recipe Index
  • In my kitchen
  • Contact Me

© 2010 - 2022 Katie Bryson | All Rights Reserved | Website by Callia Web