Four Tomato & Red Pepper Soup

A simple tomato and red pepper soup where the ingredients are grilled (broiled) first for extra flavour them blended with stock.Very quick to make and tasty to eat.


a close up of four tomato and red pepper soup with fresh basil in a white bowl

updated 2019

I just can't seem to give up on soup, even though spring is on it's way.

It must be the bite of snow in the air that is stopping me from embracing salads yet! Either that or it has become an addiction!

This four tomato and red pepper soup will definitely become an addiction. It is super easy and quick t make and has so much flavour.

Four types of tomato


I said this soup contains four different tomatoes. You may wonder why I didn't just use one kind.

I used a variety of tomatoes to give a richer flavour. I used standard medium salad tomatoes as the main tomato, then I added cherry tomatoes for sweetness, sundried tomatoes for depth and last but not least some tomato puree for richness.

You can make this soup with one type of tomato and it will be good, but it won't be quite as spectacular as this soup.


salad tomatoes

Salad tomatoes


Bog standard salad tomatoes. They are medium tomatoes we all throw in our shopping trolleys to add to salads and sandwiches.

They are cheap, easy to find and they are the foot soldier of tomatoes, doing the basic jobs to a good standard.

Buy salad tomatoes with a rich red colour, but make sure they are firm. 

Keep them in a bowl on the windowsill or on your counter top. The flavour will develop as they are left out. Putting them in the fridge is a bad idea as they lose all flavour.



cherry tomatoes

Cherry Tomatoes


Cherry tomatoes are little bombs of sweetness.

They are great on salads as they are or just for a snack, but grill them lightly and it brings out even more flavour. 

Check out this balsamic tomato tart for another incredible way to use them for maximum flavour.

Cherry tomatoes must be kept in the fridge as they won't last long on the counter top. They have a shorter shelf life than salad tomatoes.


sundried tomatoes

Sundried tomatoes


Sundried tomatoes are a must-have item for your store cupboard. Add them to sauces; use them as a topping for pizza, add them to salads; add a zing of flavour in sandwiches and wraps or use them as antipasto with olives and crusty bread.

Sundried tomatoes add a wonderful depth of flavour to dishes and did you know you can make your own oven sundried tomatoes?

Once opened keep in the fridge. There will be a note on the jar as to how long they keep once opened. We use them in a lot of dishes so they never last long.


tomato puree in a small dip bowl

Tomato Puree


Tomato puree is another store cupboard must-have. It can be added to soups, stews and sauces to enrich them and add extra flavour.

Tomato puree is made from cooked and strained tomatoes that is then concentrated for that strong and sweet tomato flavour.

My son loves it on a cheese toastie. We spread one slice of bread with tomato puree and the other with some pesto. He really is onto something, it tastes great!


red bell pepper

Red Bell Peppers


The other key ingredient in this soup is red pepper.

Adding red pepper to this soup gives it a more complex flavour and elevates it above a mere tomato soup.

Grilling or broiling red pepper, brings out that smokey flavour and reduces the bitterness in pepper in the same way that roasting does, but it's much quicker.

Pepper also brings extra nutrients to the soup, especially vitamin C, B6 and folate, so it's good for warding off those winter sniffles and colds.

Keep them in the fridge to keep them at their best.


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Four Tomato & Red Pepper Soup. A simple tomato and red pepper soup where the ingredients are grilled (broiled) first for extra flavour them blended with stock. #redpeppersoup #tomatosoup #quicksoup #blendersoup #vegansoup #pepperandtomatosoup #tomatoes #redpepper

Blender soup


This is a fast soup, which is whizz until smooth in a blender with hot stock, which also cuts down on cooking time.

You may also blend it in a pot with a stick blender or in a food processor.

If you like it piping hot, pour the soup from the blender into a pot to continue heating or pour it in a bowl and zap it in the microwave.

I don't like soup too hot as I think it dulls the flavour as well as burning the tongue.

If you like this blender soup, you may also want to try my quick blender broccoli and stilton soup, which is suitable for vegetarians and my quick vegan lunchtime green soup for one.



Four Tomato & Red Pepper Soup

Four Tomato & Red Pepper Soup


I hope you try this quick and simple tomato and red pepper soup.

It's super tasty and one you will make again and again,

Remember to pin it for later or print out the recipe to use.

You are going to love it.


red pepper soup, tomato soup, tomato and red pepper soup, blender soup, quick soup, fast soup, vegan soup, vegan tomato soup, vegetarian tomato soup
lunch
Italian, vegan
Yield: 2-3
Author:

Four Tomato & Red Pepper Soup

A simple tomato and red pepper soup where the ingredients are grilled (broiled) first for extra flavour them blended with stock.Very quick to make and tasty to eat.
prep time: 12 Mcook time: total time: 12 M

ingredients:

  • 2 tbsp olive oil
  • 1 onion, quartered
  • 1 clove garlic
  • 24 cherry tomatoes
  • 6 ripe medium tomatoes, chopped in half
  • 6 sun-dried tomatoes
  • 2 tbsp tomato puree
  • 2 red bell peppers, quartered
  • 1 pint/2.5 cups/½ litre (just over) vegetable stock
  • 1 handful basil
  • 1 handful coriander
  • salt and pepper to taste

instructions:

How to cook Four Tomato & Red Pepper Soup

  1. In a large bowl, toss the cherry tomatoes, vine tomatoes, red peppers, onion and garlic with the olive oil and season. 
  2. Place on a heated oven tray under the grill (broiler) and cook until starting to brown at the edges.
  3. Pour tomato mixture into a blender, along with stock, the sun-dried tomatoes, tomato puree and herbs. Whiz until smooth.
  4. Pour the soup into a pan, season and heat further  or season in blender and pour straight into bowls.
  5. Enjoy!

NOTES:

Add more stock if you like a thinner soup.

This soup can be frozen.

You can blend this soup with a blender, stick blender or food processor.
Calories
269.37
Fat (grams)
13.72
Sat. Fat (grams)
1.64
Carbs (grams)
39.16
Fiber (grams)
14.90
Net carbs
24.27
Sugar (grams)
17.82
Protein (grams)
8.59
Sodium (milligrams)
604.57
Cholesterol (grams)
0.00
Created using The Recipes Generator

14

Pesto & Peas

I have gone very green with this pasta topping, to compliment some unusual spring onion tagliatelle I bought from the Herb Kitchen.


Pesto & Peas on Spring Onion Tagliatelle

Pesto

handful basil
handful pine nuts
1 clove garlic
4 tbsp freshly grated parmesan
5-6 tbsp olive oil
freshly ground black pepper



Whizz up all the ingredients in a blender. I quite like to toast the pine nuts first, to give them a bit of extra flavour.

Cook the tagliatelle until al dente. Add the peas to the pan a few minutes before the pasta is ready.

Drain the pasta & peas and toss in the pesto. Season and top with some grated parmesan.









14

Raspberry, Carrot & Basil Smoothie

 

There are just too many colds and viruses floating about just now, so I am trying to make sure my intake of fruit and veg is quite high.

Smoothies are the perfect way to supplement your daily portions, so without further ado, here is my latest effort!


Raspberry, Carrot & Basil Smoothie

2 carrots
3 cups frozen raspberries
1 apple
1 handful fresh basil leaves
1 tbsp maple syrup
3 cups water


Peel and chop the carrots and apple. Add all the ingredients to a blender and whizz until smooth. If you are using fresh raspberries, you probably won’t need so much water. The frozen raspberries make the smoothie into a very thick thickie, so add the water as you need it.


































This smoothie has the tartness of the raspberries and is lovely and rich. The carrots and basil are very understated, but they are there! And, what a gorgeous colour it is!

I was sneaky and passed this smoothie to Graham, pronouncing it as a raspberry smoothie. There is no way he would have considered trying it if I had listed all the ingredients. It worked a treat and he loved it! I did tell him later and I think he will be happy for me to add carrots from now on. Yay! A success!




26

Curried Parsnip & Sweet Potato Soup





























Curried Parsnip and Sweet Potato Soup


1 tbsp olive oil
1 onion, finely chopped
1 clove garlic, finely chopped,
1 red chilli, finely chopped
2cm piece fresh root ginger, peeled and finely chopped
6 parsnips, peeled and chopped
2 large sweet potatoes, peeled and chopped
1 tsp cumin seeds
1 tsp coriander seeds
1 heaped tsp ground turmeric
2 tbsp hot mango chutney
6 cups water
juice of 1 lime
salt & freshly ground pepper to taste


Heat a small pan and dry roast the cumin and coriander seeds then roughly crush in a mortar and pestle.

Heat the oil in pan and when hot add the spices and allow to sizzle for 1 minute. Add the onion, garlic, chilli and ginger and cook for 5 minutes, on a medium heat until softened.

Add the parsnips and sweet potatoes and cook for another few minutes. Add a splash of water before adding the turmeric to stop it sticking to the bottom of the pan. Stir well and then add the mango chutney and the water. Bring to the boil, reduce the heat and simmer for 15 - 20 minutes until the parsnips and potatoes are tender. Stir in the lime juice.

Spoon out a few of the vegetable to decorate the soup with and then whizz the rest of the soup until fairly smooth.

Serves 4-6 (I think, but I wasn't counting!)































Happy Soup Making!
32

Banana and Custard Tart

And easy recipe for Banana and Custard Tart from Delia Smith's book How to Cheat.

banana & custard tart


Whoop! Whoop! There is a new series starring Delia Smith, will be aired and there is a cookbook to go along with the series. This banana and custard tart is from the book.


Delia's How to Cheat at Cooking


How to Cheat at Cooking is Delia's first book for five years and I am sure it will be well worth the wait!

The recipes from the series and in the book aimed at when you don't have much time on your hands. I thought, well if it's good enough for Delia, it is good enough for me!




Banana and Custard


Bananas and custard work so well together. For some of us it reminds of of nursery food as it is often served as pudding to babies and toddlers.

And yes it's comforting and tastes so good together.

Delia is onto something.

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Follow me on Pinterest for more ideas and recipes.


It's kinda healthy




Well there is some sugar and fat in there, but it is pudding so what do you expect. However it does contain lots of banana and they are good for us and definitely one of our five a day.

Bananas, which are botanically a berry, I know that's nuts right, are high in Vitamin B12 and Vitamin B6. They are also a good source of potassium and magnesium.

They also contain protein and fibre. So lets concentrate on that!





Banana and Custard Tart


Yield: 8
Author:
prep time: 10 Mcook time: 1 hourtotal time: 1 H & 10 M
An easy recipe for banana and custard tart with shortcuts.

ingredients:

  • 320g chilled ready rolled shortcrust pastry
  • 400g  fresh custard (veggie or vegan)
  • 3 bananas
  • juice of half lemon
  • 2 tbsp maple syrup
  • 2 tsp melted butter (or dairy-free spread
  • icing sugar

instructions:

  1. Heat the oven to 180c/160c fan/350f/gas mark 4.
  2. Brush a loose bottom flan tin with a little melted butter. Carefully unroll the pastry and lay over the flan tin. It if breaks up, don't worry, just gather it together and roll out until it is a little larger than the tin. Fit the pastry carefully into the edges and cut off any excess.
  3. Cut a circle of greasepoof paper, again a little bigger than the flan tin, place on top of the pastry and weigh down with ceramic baking beans. Bake blind for 10 minutes. Turn the oven down to 160c. Remove the beans and paper, then bake again for another 10 minutes. Remove the pastry from the oven and allow to cool.
  4. Pour half of the custard into the pastry case and smooth over the base. Slice the bananas and toss in a little lemon juice. Cover the custard layer with the sliced bananas and top with the rest of the custard. Drizzle with a little maple syrup. 
  5. Place back in the oven for another 40-45 minutes. If it looks like it is starting to brown, then cover with foil.
  6. Remove the tart from the oven and leave to cool. The custard will firm up as it cools.
  7. Dust with icing sugar.
  8. Enjoy!
Calories
234.87
Fat (grams)
5.07
Sat. Fat (grams)
2.78
Carbs (grams)
45.79
Fiber (grams)
1.56
Net carbs
44.23
Sugar (grams)
30.72
Protein (grams)
3.30
Sodium (milligrams)
105.14
Cholesterol (grams)
33.35
pie, tart, banana pie, banana and custard pie, banana tart, banana and custard tart, pudding, nursery pudding
dessert, pudding
British
Created using The Recipes Generator


Disclosure: I bought this book myself and used my own quantities to replicate Delia's recipe as close as possible after watching the programme.
21
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