Roasted Red Pepper & Tomato Soup
As you know we love quick and healthy recipes and this is one of them: it’s ready in only 10 minutes, it’s vegan and also quite cheap - the Roasted Red Pepper & Tomato Soup. For this specific recipe you can use store bought roasted peppers to make it quicker but making roasted peppers at home is also super easy. Just heat the oven to 200°C, remove stems, seeds, membranes from the peppers and roast them flat side down for 20 min. The skin should get nice and burnt. Once the 20 min are over remove them from the oven let them cool a bit and peel them - voilà.
I find this Roasted Red Pepper soup extremely comforting in the winter time when you heat it up but you can also enjoy it cold during the summer as a sort of Gazpacho. Make sure you buy good tomatoes as when you are working with few ingredients it’s really the quality of the ingredients that matters.
Prep Time: 5 Minutes
Cook Time: 5 Minutes
Ingredients for 2 people:
Roasted Red Peppers - 580 g
Cherry Tomatoes - 540 g
Garlic - 1 clove
Vegetable Stock - 1 cube
Paprika - 2 Tbs
Olive Oil - 2 Tbs
Ground Almonds 8 Tbs
Preparation:
The preparation for this soup is really easy and will require literally 2 steps.
Start by putting the roasted red peppers, cherry tomatoes, garlic, vegetable stock cube, 200 mL of water, paprika, olive oil and ground almonds in a blender.
Mix until the soup is really really smooth (no chunks). Then transfer it to a pan and heat it until it’s hot.
Serve :)