Roasted red pepper & tomato soup

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This hearty roasted red pepper and tomato soup will be a great winter reminder of all those great Summer bbq. A great way to adapt to the season but still have that summer vibe.

This fruit soup (yeah it’s true they are fruits and not vegetables) is composed of mainly two elements of the nightsade family. Unlike other fruits they are lower in sugar content (altough they are still mainly carbs) and therefore low in calories.

Components and their benefits

Tomatos (Solanum lycopersicum) are one of the few ingredients that have more health benefits when cooked, altough loosing some of the vitamin C, cooking them raises the levels of phytochemicals, like lycopene. They are rich in vitamins B9 (folic acid), C and K, and potassium, and antioxidants like lycopene, beta carotene, naringenin and chlorogenic acid. Lycopene is one of the main reason for many of it’s healt benefits like hearth, eye and skin health, cancer prevention and reduction of blood glucose in diabetics.

As for the peppers…well they just taste much better roasted (you need to try the portuguese roasted pepper salad. A stapple in every bbq). Scientifically known as Capsicum annuum, they exceptionally rich (169% of the daily recommended dose in one medium pepper) in vitamin C but, similar to tomatoes, also contain good ammounts of vitamins A, B6, B9 (folic acid), K1, E, iron and potassium. They are also rich in antioxidants like capsanthin, violaxanthin, luteolin and quercetin. As for their health benefits, they can help with anemia (due to iron and vitamin C) and eye health (due to their antioxidants).

Now that you know all the benefits of this soup, let’s get to the recipe. Because the main thing here is the amazing flavour this roasted red pepper and tomato soup has.

Tip – You can use this soup recipe as a sauce for pasta. And any leftovers can be the base of a bolognese or chili.

Roasted red pepper & tomato soup
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Roasted red pepper & tomato soup

Recipe by JoanaCourse: Recipes
Cooking time

30

minutes

Ingredients

  • 3 Red peppers (roasted)

  • 1 Can of tomatos (crushed or peeled)

  • 1 Onion

  • 2 Garlic cloves

  • 800ml Stock (vegetable or chicken)

  • Salt and black pepper

  • 1 medium potato

  • 1 medium carrot

Directions

  • Start by sauteing the onion until translucid. You can use small sips of water instead of oil if you want to cut some fat. Add the garlic and sauté for 1min.
  • Add the rest of the ingredients and boil for 30min or until vegetables are soft.
  • Blend it until smooth.

Notes

  • Prep time varies if you roast your own peppers or if you buy them already roasted.
  • Add more water if you want a more runny soup.
  • From my experience, and using a thermomix for my soups, I often skip the sauteing part and just add it all together. Altough I’m a huge lover of sauteing onion and garlic as a base of almost every dish, I really don’t taste the difference in soups.