Roast Tomato & Red Pepper Soup
I love soups like this; simple, heart warming and nourishing. Did you know that Lycopene, the antioxidant responsible for the red pigment found in tomatoes and red peppers, increases as it is being cooked. Lycopene is one of the most powerful antioxidants, known to help prevent certain forms of cancer, improve bone health and protect the eyes from age related macular degeneration and cataracts. Not only that, it also help keep your skin soft and smooth, acting like internal sunscreen protecting it from sun damage. Make with vegetable stock to keep it vegan or add chicken stock or bone broth. They all work great. The soup is delicious the way it is but can be pimped up even more; try adding chilli powder, smoked paprika, or basil or even rosemary and thyme. Mix it up, explore and experiment.
- 2 Red peppers
- 650 g Baby plum tomatoes
- 1 litre Stock
- 4 cloves Garlic
- 1 large Red onion
- Salt & Pepper to taste
- Olive oil
- Heat your oven to 180 C.
- Meanwhile, roughly chop your peppers and onion and remove the outer papery skin from the garlic cloves.
- Divide the peppers, onion and garlic onto two heated trays and drizzle with olive oil then pop them into the oven.
- Roast for 20 minutes before adding the tomatoes, then roast for a further 10 minutes.
- Add tray contents to a pot with the stock and bring to the boil, simmer for 5-10 minutes then blend.
- Season to taste.