Slow Roasted Red Pepper and Tomato Soup
There is something so special about a really good soup, one that warms you to the core and sets your taste buds on fire with flavour. This, my lovely readers is one of those soups! I was thinking about soup, having recently been struck down with the mother of all colds post-Christmas, and it occurred to me that for a while now I have only ever focused on speed when coming up with soup recipes. It’s been all about how to make quick, simple and delicious recipes, but now it’s time to get a bit more creative with this Slow Roasted Red Pepper and Tomato Soup, a recipe which I’ve put together to celebrate the flavours within it!
Why Slow Roasted?
As I’ve already said, this recipe is all about the flavour not the speed and the preparation of the roasted red peppers and tomatoes is all about the flavour development. Slow roasting your vegetables for this Slow Roasted Red Pepper and Tomato Soup is the best possible way to get the most out of the flavours. The addition of garlic, red onions, shallots and herbs are all part of adding layer upon layer of tasty flavours and the longer and lower you roast them at, the better the flavours will taste! I roasted the veg for this Slow Roasted Red Pepper and Tomato Soup at 150 degrees Celsius for an hour and a half which was plenty to get the best out of the ingredients I used.
As you can see with a long slow roast, the red peppers and tomatoes release their delicious juices and get super soft and ready to be made into soup! I love roasting for just long enough that I get a little bit of charring on the edges of some vegetables, bringing even greater flavours into the mix! You could make this soup with the same ingredients, by roasting on a higher temperature for less time, but you simply wouldn’t get the depth of flavours you do if you cook it like this…trust me!
Is This Slow Roasted Red Pepper and Tomato Soup Slimming World Friendly?
The short answer is absolutely 100% this Slow Roasted Red Pepper and Tomato Soup is about as Slimming World friendly as it gets! If you want you could, of course, make it using oil instead of cooking spray which would add even more flavour, but it’s not necessary for cooking it. I’ve added it to the recipe below in case you fancy it, but without the oil, this recipe is totally syn free! If you use oil then, of course, you need to account for the syns too!
How To Make Slow Roasted Red Pepper and Tomato Soup
Everyone who has tried this recipe since it came off the stove earlier today has commented on how much flavour it has, and I really hope that you and your family love it as much as I do! It might take a little longer in the oven than many soups, but that extra time roasting is well worth it and really doesn’t impact on the time you actually spend cooking it. You will need some kind of blender or food processor to turn your delicious roasted vegetables into your delicious slow roasted red pepper and tomato soup, but other than that and an oven it’s a pretty low-tech recipe, so get cracking and cook up a big batch. You can always freeze it to use later!
A slow roasted taste explosion in a soup bowl!
10 minPrep Time
1 hr, 30 Cook Time
1 hr, 40 Total Time
- 6x Red Peppers
- 6x Large Tomatoes
- 1x Pack of Cherry Tomatoes
- 2x Red Onions
- 1x Large Shallot
- 5x Cloves of Garlic
- 1tbsp Mixed Herbs
- 2x Vegetable Stock Cubes (crushed to sprinkle over the vegetables)
- Low Calorie Cooking Spray
- 2tbsp Olive Oil (add syns if used)
- Salt & Pepper (to taste)
- 1/4 Pint Vegetable Stock
- Preheat your oven to 150 degrees.
- Slice the red peppers into chunky pieces, removing the insides, and add to a large thick bottom roasting tray.
- Quarter the large tomatoes and add them to the tray and then add the whole cherry tomatoes.
- Slice all of the onions into large pieces and add them in too.
- Peel the garlic cloves and use the flat side of your knife to crush them without chopping. Add them to the tray along with the rest of the vegetables.
- Sprinkle over the crushed vegetable stock cubes, add the herbs and season with salt and pepper. Spray with lots of cooking spray, or add the oil if you're using it, and then mix everything together using your hands to make sure the veggies are all covered.
- Roast the vegetables for approximately 1.5 hours, mixing them half way through.
- Remove from the oven when they are done and allow to cool.
- When they have cooled to warm, you can blend them until smooth, adding the liquid vegetable stock until the soup is at your desired consistency.
- Reheat as needed or freeze for later!
Syn free if made using cooking spray, add syns accordingly for oil.