It’s coming into that time of the year again, the leaves are colouring and starting to fall and the air is getting that bit crispier so what sounds better than to curl up with a bowl of pure comfort! Not all comfort food has to be unhealthy, I could boast about the flavour all day, but it’s also so healthy and healing! Tomatoes are rich in lycopene and bell peppers provide plenty of beta carotene, which are both free-radical-fighting antioxidants.
Have you ever looked at how much sugar is in one of those “healthy” soups in the supermarkets?? Truthfully they are not that overly healthy at all but of course can be used when you are stuck for time once in a while, but nothing can compare to a homemade version that you know each spoonful is full of flavour and goodness!
This soup freezes well so make plenty and have it on standby for those chilly days ahead!!
Roasted Red Pepper and Tomato Soup
INGREDIENTS
- 8 or 9 tomatoes, cored and quartered
- 3 red bell peppers, seeded and quartered
- 1 large yellow onions, cut into wedges
- 4 cloves garlic, unpeeled
- 2 x vegetable stock
- ¼ teaspoon smoked paprika
- ½ teaspoon cayenne pepper
- salt and pepper, to taste
- olive oil
- Chopped fresh coriander
INSTRUCTIONS
- Preheat your oven to 375 degrees Fahrenheit with the rack placed in the middle of the oven.
- Toss the onions, tomatoes and red peppers lightly with olive oil. Place on the other baking sheet, with the red peppers skin side down. Place the unpeeled garlic on the sheet, too.
- Bake for 45 minutes.
- Heat your vegetable broth on medium-high heat. Peel your garlic and toss it in. Add roasted vegetables and seasoning/spices and simmer for ten minutes.
- Purée the soup using an immersion blender or transfer the soup to a blender, several cups at a time.
