Roasted Tomato & Red Pepper Soup

Sunday, 12 July 2015 ·

No matter what the time of year, soup is always my favourite lunch option. There are endless variations, in the winter its warming and comforting and in the summer it's such a  great light option. Without a shadow of a doubt this Deliciously Ella recipe is my ultimate favourite and barely a month goes by where I don't whip up a batch (or two) of this! 

I know there are lots of options for fresh soups in the supermarkets nowadays but with how quick and simple this is to throw together there really is no excuse. Plus by making it yourself you know that all that's in it are beautiful, healthy ingredients! 


  • 8 tomatoes
  • 3 red peppers
  • handful fresh basil leaves
  • handful fresh rosemary
  • 5 bay leaves
  • 1 tsp dried thyme
  • 3 tbsp lime juice
  • 3 tbsp tomato puree
  • 1 tsp worcestershire sauce


  1. Preheat the oven to 200 degrees celsius.
  2. Roughly chop the peppers and tomatoes into large chunks.
  3. Coat the bottom of a roasting pan in oil and place the peppers and tomatoes in the pan along with the basil, rosemary, bay leaves and thyme, another drizzle of olive oil and salt and pepper.
  4. Give it all a quick mix around and then pop into the oven for 30 minutes.
  5. After 30 minutes place the roasted vegetables and any juices into a blender but make sure to remove the bay leaves and any rosemary stalks.
  6. Add the lime juice, tomato puree and worcestershire sauce to the blender and blitz up until you get your desired consistency - feel free to add a little water if necessary.
  7. All that's left now is to tuck in and enjoy!! 
You can keep any leftovers in a sealed container in the fridge for 4/5 days so this makes the perfect lunch option for the week! 

I can't get enough of this soup at the moment so I hope you enjoy it as much as me! 

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