This time of year, we finally admit to ourselves that we’ve massively over indulged and our body is craving some goodness. Like me, I bet a lot of you don’t actually like vegetables all that much and almost have to ‘force feed’ yourself reluctantly. This is why I love soup. You can literally fill yourself to the brim with ALL THE GOODNESS and actually enjoy eating it! Just like my quick and easy minestrone recipe, this gorgeous Balsamic Roasted Red Pepper & Tomato Soup recipe will have you feeling great again in no time. Did I mention it tastes amazing and is super easy to make??
Here is what you will need to make approx 1 litre. (Serves 2-3)
*You don’t have to deseed the tomatoes, I just personally don’t like the seeds in as they tend not to blitz very well so are prevalent in the final soup. If you choose not to deseed them – only use 250ml Vegetable Stock.
Preheat your oven to 180°C/Fan 170°C.
Then, if you haven’t already, prep all the vegetables (tomatoes, onion, peppers & garlic) and throw them into your large roasting dish.
Next, drizzle over the balsamic vinegar, the olive oil and some salt to taste. Mix well then poke in the rosemary sprigs.
Then pop it into the oven for 50 minutes, mixing a little half way through the cooking time. They should be soft and just starting to brown.
Remove the rosemary sprigs then add in the tomato puree and the stock. Give it a little mix around.
Next, you can either blitz it right there in the roasting dish with a stick blender (a little messy if the sides are short!) or you could transfer to a large bowl and stick blend/transfer to a food processor and blitz until smooth.
Either way, you are now the proud owner of the nicest tomato soup in the history of the world! You can reheat it in a saucepan and serve straightaway or you can freeze in Pour and Store bags for a later date.
I cannot stress enough just how simple, healthy & down right delicious this Balsamic Roasted Red Pepper & Tomato Soup recipe is! Of all the vegetables I actually eat – roast vegetables are always my favourite. Roasting them just brings out all the sweet, natural gorgeousness from within and turns them into something quite special.
I hope I’ve helped you realise that trying to eat a little better doesn’t mean you have to eat boring salad all day every day – you can enjoy marvellous soups like this!
Until next time my lovelies.
Like this post? You’ll love my Simple Butternut Squash Slow Cooker Soup.
*You don't have to deseed the tomatoes, I just personally don't like the seeds in as they tend not to blitz very well so are prevalent in the final soup. If you choose not to deseed them - only use 250ml Vegetable Stock.
You can reheat this in a saucepan and serve straightaway or you can freeze in Pour and Store bags for a later date.
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Nutritional information on kitchenmason.com should only be used as a general guideline, I am not a certified nutritionist. Please always check labels for allergens where applicable.