Chunky Roasted Red Pepper & Sun-dried Tomato Soup.
What a mouth full, right? This soup is a sweet, rich blend of sun-dried tomatoes, red peppers and beef tomatoes roasted in herbs and spices, with the optional addition of silken tofu to make this soup even more substantial and plant-protein packed. Admittedly, as a past hater of soups for its inability to satisfy my forever hungry stomach, I can honestly say this soup with 100% fill you up and leave you satisfied.
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Serves: 2-3 | Total Cooking Time: 35 minutes
Ingredients
1 red onion, quartered
2 garlic cloves, diced
2 carrots, chopped
2 beef tomatoes, quartered
1 red pepper, diced
1 tsp mixed dried herbs
100g sundried tomatoes
1 low-salt vegetable stock cube
300g silken tofu OR 200ml almond milk
1 tbsp tomato puree
1 tbsp apple cider vinegar
Instructions
Pre-heat the oven to 190ºc fan and place the red pepper, beef tomatoes, onion, carrots, garlic and the mixed herbs onto a baking tray, followed by a drizzle of the oil from the sun-dried tomato jar. Roast in the oven for 30 or so minutes, until the veggies are soft and slightly charred on the outside.
Transfer into a high-speed blender, along with the tomato puree, vinegar, sun-dried tomatoes, veggie stock and the silken tofu or almond milk. Blend until smooth, helping it along the way if needed. Add more milk here if you like your soup slightly more thin.
Pour into a large sauce pan and on medium heat, until the soup starts to bubble and pop and is heated all the way through.
Serve in a bowl with some wholemeal bread, a sprinkling of black pepper and chilli flakes for optional heat. Place any left overs in an airtight container in the fridge for up to 5 days, and simply microwave for 3-5 minutes or heat back up on the hob on low heat when you’re ready to eat again.
