How to Make Roasted Red Pepper and Tomato Soup

September 24th, 2017

Red peppers and tomatoes both contain lycopene, which needs warming to achieve its full dietary advantages. These two formulas enable the lycopene to be discharged, so you can get the full advantages. It has been discovered that lycopene, likewise found in water melons, can enable men to diminish their danger of prostate tumor and furthermore help with erectile dysfunctions. With respect to ladies, it can help amid the menopause and maybe decrease the danger of bosom and ovarian diseases.

In the second formula I give here, a fennel knob can be included, and rather than basil I have utilized rosemary and oregano to give it more body. You can influence this hot winter to soup with home-made chicken or vegetable stock, or plain water yet do whatever it takes not to utilize a stock 3D square as I think these give an engineered flavor to sustenance, and they have a high sodium (salt) content so could harm your wellbeing instead of give it a lift.

As a matter of first importance here is the late spring formula for a chilled soup.

Chilled Roasted Red Pepper and Tomato Soup


1 vast red pepper, cut lengthways de-seeded and de veined

1 lb tomatoes

1 vast red onion cut into quarters

4 cloves garlic, peeled

olive oil for sprinkling

4 fl.oz water

1 inch bit of peeled ginger root cut into five or six thin cuts

1 tbsp new coriander leaves, destroyed

1 tbsp new basil leaves, destroyed

½ half quart common yogurt

1 half quart tomato juice or passata

naturally ground dark pepper

crisp chives clipped to decorate


Preheat the stove to 220°C/430°F/Gas Mark 7.

Place pepper parts, skin side up with the tomatoes, onion and garlic cloves on a preparing plate and shower them with olive oil. Cook for 45 minutes until the point when the tomatoes have a couple of darkened fixes on the skins. Make sure to turn the vegetables consistently with the goal that they cook equitably.

Enable the tomatoes and peppers to cool with the goal that you can deal with them. It makes them simpler to peel on the off chance that you place them in a bowl and cover this with stick film, so they steam for 10 minutes.

Peel the tomatoes and pepper, and put the tomato juices and the peeled tomatoes and peppers in a blender with the water and bits of ginger root, and zap them rapidly.

Include the onion quarters, garlic, coriander, basil, tomato juice or passata in addition to the characteristic yogurt to the blender and mix until smooth.

Include newly ground pepper and mix again.

Chill for 30 minutes and serve embellished with the chives and a twirl of common yogurt.

Hot Roasted Red Pepper and Tomato Soup


As above, however less yogurt as you just need it for embellish.

1 knob fennel, quartered

rosemary and oregano rather than coriander and basil

chicken or vegetable stock rather than passata.(no water fundamental)


Take after the simmering strategy as above and peel the vegetables.

Presently, warm the stock and include the vegetables and cook for around 45 minutes or until the point when the fennel is delicate.

In the event that you need to you can serve the soup as it is or mix it before serving and warm.