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Hot 'n' spicy roasted red pepper & tomato soup

Whizz up this warming and vibrant soup in 10 minutes for a filling veggie supper, rich in vitamin C

  • Prep: 5 mins
    Cook: 5 mins
  • Serves 1
  • Easy
  • Serves 1
  • Easy
  • Calories 631
  • Carbohydrates 23
  • Saturated Fat 5
  • Sugar 12
  • Protein 23
  • Fat 48
  • Fibre 5
  • Salt 3

Nutrition per serving

  • Calories 631
  • Carbohydrates 23
  • Saturated Fat 5
  • Sugar 12
  • Protein 23
  • Fat 48
  • Fibre 5
  • Salt 3

Ingredients

  • 290g roasted red peppers, drained
  • 270g cherry tomatoes, halved
  • 1 garlic clove, crushed
  • 1 vegetable stock cube
  • 1 tsp paprika
  • 1 tbsp olive oil
  • 4 tbsp ground almonds

Method

  1. Put the roasted red peppers in a blender with the cherry tomatoes, garlic, vegetable stock cube, 100ml water, paprika, olive oil and ground almonds. Blitz until smooth, season well and heat until piping hot before serving.

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