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Roasted Red Pepper Soup

Posted on Jan 30, 2015 by in Dinner, Lunch, Recipes | 0 comments

Yummy soup and easy to make, great to freeze or keep in your fridge for few days

Roasted Red Pepper Soup
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  1. 2 red peppers, quartered and deseeded
  2. 1 red onion, halved and cut into thin moons
  3. 3 garlic cloves, crushed
  4. 1 sprig of rosemary, leaves finely chopped
  5. Half a lemon, zested
  6. 400g can plum tomatoes
  1. Preheat the oven to 200C/Gas 6. Spray a baking tray, preferably covered with foil to protect it, liberally with Frylight. Place the peppers on the tray, spray these liberally too and roast for 30 minutes or until soft and blackened in parts. Remove from the tray and wrap in foil. Once cool enough to touch, peel off the skins and set aside.
  2. Spray a pan well with Frylight and add the onion, along with a pinch of salt. Fry over a low/medium heat for about 30 minutes, stirring occasionally.
  3. Add the garlic, rosemary and lemon zest to the pan. Fry for a few minutes before adding the tomatoes.
  4. Gently break down the tomatoes with a wooden spoon, bring to the boil and allow to simmer until a rich, thick sauce is created.
  5. Stir occasionally, adding water if it starts to dry out. Add the roasted peppers, along with 400ml boiling water and a pinch of black pepper. Bring to the boil and simmer for 20 minutes.
  6. With a stick blender, puree to a smooth and thick consistency.
  7. Could season with smoked paprika if you prefer a spicier soup.
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