Meet: Little Hearts Big Love
14th May 2016
Meet: Paranoid Working Parent
14th May 2016

Roasted Tomato, Garlic & Pepper Soup

You may have noticed, and I have probably told you that I really really really love a good soup. What I love even more than a good soup, is a really good soup that’s quick and simple to make as well as tasting really good. Well here you go everyone… this is it! It tastes amazing, is done in 3 simple steps and you can alter the flavours any which way you fancy! Also, if you are a Slimming World fan or attendee, then let me just inform you that this one is on me…. in other words, it’s FREE!! So, clear a few minutes in your schedule and here we go.

Quick List of Ingredients (serves 4-6)

4-6 Cloves of garlic, peeled

4 Red Peppers (de-seeded and cut into 4)

10 Salad Tomatoes, halved

2 Large Onions, cut into wedges

1L Vegetable Stock

2-6 tbsp Balsamic Vinegar

Fry-Lite Spray Oil

Salt and Pepper


1. Pre-heat oven to 180 degrees. Take an oven tray and place the peppers, tomatoes, garlic (add as much garlic as you like depending on your tastes) and onions mixed up in it. Spray the oil over and drizzle the balsamic (again how much is your preference) over and season with salt and pepper.

2. Cover the tray with foil and pop in the oven for 45-mins – 1 hour or until the veggies are mushy and soft and you have a bit of liquid below them. Then transfer the whole lot to a big pot on the hop and add the stock. Blitz it with a hand blender (or of course you could pop the whole lot in a blender or food processor) until it has the consistency you desire or of course looks like soup!

3. Pop it on the hob and slowly heat through. You may want to add some more salt and pepper if desired. Then serve and get stuck in!!

Things to know…

You can actually mix and match the vegetables that you use. I have popped in courgettes, leeks, broccoli… so have a play!

If you like some heat in your soup, when putting the veg into the oven tray, add in a couple of halved chillis for a deep fiery flavour!

Like most of my recipes, this is one that is suitable for the freezer, so make a whole bucket load and keep some for when you cannot be bothered to do anything!

Let me know how you get on and if you find some really yummy substitutions won’t you?

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