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  1. Home
  2. healthy soup recipe

Roasted Red Pepper & Tomato Soup with Ricotta

Liven up your weeknight dinners with this easy recipe! - by Barbara Northwood
  • 02 Apr 2019
Roasted Red Pepper & Tomato Soup with Ricotta
Prep: 10 Minutes - Cook: 30 Minutes - Easy - Serves 2 -
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This soup is not only delicious and easy to make, but it is super healthy too! It counts towards 3 of 5-a-day, low cal, full of folate, fibre and vitamin c! What's not to love!

Ingredients

400g tomatoes, halved

1 red onion, quartered

2 romano peppers, roughly chopped

2 tbsp good quality olive oil

2 garlic cloves, bashed in their skins

few thyme sprigs

1 tbsp red wine vinegar

2 tbsp ricotta

few basil leaves

1 tbsp mixed seeds, toasted

bread, to serve

Method

  1. Heat oven to 200C/180C fan/gas 6. Put the tomatoes, onion and peppers in a roasting tin, toss with the oil and season. Nestle in the garlic and thyme sprigs, then roast for 25-30 mins until all the veg has softened and slightly caramelised. Squeeze the garlic cloves out of their skins into the tin, strip the leaves off the thyme and discard the stalks and garlic skins. Mix the vinegar into the tin then blend everything in a bullet blender or using a stick blender, adding enough water to loosen to your preferred consistency (we used around 150ml). 

  2. Reheat the soup if necessary, taste for seasoning, then spoon into two bowls and top each with a spoonful of ricotta, a few basil leaves, the seeds and a drizzle of oil. Serve with bread for dunking.

PER SERVING 

306 kcals • fat 19g • saturates 4g • carbs 22g • sugars 18g • fibre 9g • protein 8g • salt 0.1g

  • vegetable soup
  • healthy soup recipe
  • easy healthy dinner
  • make ahead lunch ideas
Barbara Northwood
Barbara Northwood
Barbara has over 38 years experience in the food industry, loves sharing advice, recipes and know-how on everything food. She’s a passionate gardener and being to grow fresh herbs, lemons and rhubarb and more, gives her great satisfaction.

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