Roasted Red Pepper and Tomato Soup

Whizz up this warming and vibrant soup in 10 minutes for a filling veggie supper, rich in vitamin C

Print Recipe

Roasted Red Pepper and Tomato Soup Yum

Course

Starter, Starter Dish

Cuisine

Soup, Vegetarian

Prep Time

5 Minutes

Cook Time

5 Minutes

Servings

People

Ingredients

• 290 g roasted red peppers
• 270 g cherry tomatoes halved
• 1 Garlic clove crushed
• 1 vegetable stock cube
• 1 tsp paprika
• 1 tbsp olive oil
• 4 tbsp ground almonds

Course Starter, Starter Dish Cuisine Soup, Vegetarian Prep Time 5 Minutes Cook Time 5 Minutes Servings People Ingredients 290 g roasted red peppers 270 g cherry tomatoes halved 1 Garlic clove crushed 1 vegetable stock cube 1 tsp paprika 1 tbsp olive oil 4 tbsp ground almonds

Instructions

1. Put the roasted red peppers in a blender with the cherry tomatoes, garlic, vegetable stock cube, 100ml water, paprika, olive oil and ground almonds.
2. Blitz until smooth, season well and heat in a pan until piping hot.
3. Nice served with a sprinkle of grated cheese and crusty bread.