Roasted Tomato and Red Pepper Soup

Name: Roasted Tomato and Red Pepper Soup
Cook time: 40 min
Total time: 40 min
Yield: 4 servings
Ingredients: 4-5 Tomatoes; 600 g Tomatoes; 2 Red bell peppers; 1 Red onion; 4 Garlic; 1 tbsp Olive oil; a few sprig Fresh thyme; 2 x Tinned butter beans; 400 g Butter beans; 1 1/2 litres Vegetable stock; Salt; Pepper

When soup season is approaching, this roasted tomato & red pepper soup is perfect for using up the last of the summer produce. It’s a breeze to make with just a few simple ingredients.

Cook

40m

Ingredients

Method

Nutrition

Turn cooking mode on

Step 1

Preheat the oven to 180C/350F.

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For

4-5

Tomatoes, large, about

600

Tomatoes

Red bell peppers, large

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Per Serving

Calories

218kcal

Fat

5.1g

Saturates

0.7g

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Notes

Serve on its own or with chunks of crusty bread. It will last for 5 days in a sealed tub in the fridge and freezes well.

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Roasted Tomato and Red Pepper Soup

When soup season is approaching, this roasted tomato & red pepper soup is perfect for using up the last of the summer produce. It’s a breeze to make with just a few simple ingredients.

Cook

40m

Ingredients

Method

Nutrition

Turn cooking mode on

Step 1

Preheat the oven to 180C/350F.

Access all recipes now

Cook along with all of our recipes

Save your favourites and build your own collections

Access all membership benefits

Already subscribed? Log in or switch accounts.

For

4-5

Tomatoes, large, about

600

Tomatoes

Red bell peppers, large

Access all recipes now

Cook along with all of our recipes

Save your favourites and build your own collections

Access all membership benefits

Already subscribed? Log in or switch accounts.

Per Serving

Calories

218kcal

Fat

5.1g

Saturates

0.7g

Access all recipes now

Cook along with all of our recipes

Save your favourites and build your own collections

Access all membership benefits

Already subscribed? Log in or switch accounts.