Roasted pepper and tomato soup

A tomato soup elevated by roasted peppers that bring sweetness and depth. Light, fragrant and rich in antioxidants, it is a healthy supper that makes a change from classic tomato soup.

Prep: 15 min  |  Cook: 30 min  |  Servings: 4  |  Difficulty: Easy

Calculated per serving from Anses Ciqual 2025 values for each ingredient, based on the quantities in the list. Household measures (spoonfuls, pieces) use average weights. 131 kcal · 2 g protein · 12 g carbohydrate · 8 g fat

Ingredients

• 2 peppers
• 2 tins of chopped tomatoes
• 1 onion
• 2 cloves of garlic
• 2 tbsp olive oil
• basil

Method

1. Roast the peppers in the oven for 25 minutes, then peel them.
2. Soften the onion and garlic.
3. Add the tomatoes and roasted peppers and simmer for 10 minutes.
4. Blend until smooth with the basil.

Nutritional benefits

Tomato and pepper are rich in lycopene, vitamin C and antioxidants, for very few calories. Roasting caramelises the peppers and concentrates their flavour, giving a soup that is soft and deep. Light and ideal if you are watching your weight.

Variations and substitutions

• Creamier: coconut milk or fromage frais.
• With red lentils for more protein.
• Spicy: chilli, smoked paprika.
• With croutons or Parmesan shavings.

Storage and preparing ahead

Keeps for 4 days and can be frozen: ideal for batch cooking.

💡 Good to know

To peel the peppers easily, put them in a bag or covered bowl after roasting: the steam loosens the skin.

Related reading

Discover more: vegetarian recipes · vegan recipes · slimming recipes · gluten-free recipes · lactose-free recipes.

Foods in this recipe: peppers · tomatoes · onion · garlic · olive oil.

You might also like these recipes: Homemade ratatouille · Baba ganoush (aubergine dip) · Tomato and cucumber gazpacho.