Roasted tomato and red pepper soup

I am a big believer in making the most of the little time we have cooking for ourselves or the family. That’s why I always try to maximise the cooking preparation when the oven is on. Here’s a fabulous soup to make whenever you have some excess tomatoes in the fridge and the oven on.

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Roasted tomato and red pepper soup


6 medium sized vine tomatoes washed and chopped into fours

1 onion

1 red pepper washed and chopped into eight pieces

olive oil to drizzle on tomatoes and red pepper

Freshly ground salt and pepper

1 tin of plum tomatoes

2 cloves garlic

1 chicken stock gel

100 mls water


Oven preheated at 180. Place fresh tomatoes and red pepper on a roasting tray. Drizzle with olive oil and freshly ground salt and pepper, Roast the fresh tomatoes and red pepper for approx 30-40 minutes. Transfer to a pot and add garlic, tinned tomatoes, stock gel and water. Cook for 30 minutes on a low simmer. Season with freshly ground pepper if needed.