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–+ servings

Roasted Tomato Pepper Squash Soup

Sisley White
If you are looking for a comforting and versatile dish that can be enjoyed year-round then you will love this roasted tomato pepper soup. Say goodbye to lengthy cooking processes and hello to a satisfying meal in no time! Plus you can add a fiery twist to your roasted tomato pepper soup with a dash of heat. Get ready to awaken your taste buds with this bold and delicious soup.
5 from 6 votes
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Course Lunch, Main Course, Soup
Cuisine American, British, International
Servings 6 portions
Calories 240 kcal

Equipment

Ingredients
  

Ingredients for Roasting

  • 15 large Tomatoes (Roughly 1kg/2Lb)
  • 2 Peppers (Bell Peppers)
  • 2 Onions
  • 6 Garlic Cloves
  • 2 sticks Celery
  • 2 Carrots
  • 3 tbsp Olive oil
  • 2 sprigs Fresh Rosemary
  • Salt
  • Pepper
  • Chilli Flakes (Optional)

Optional Extra Vegetables to Add

  • 1 Butternut Squash (adds extra flavour and texture)

Final Ingredients

  • 300 ml Vegetable Stock (I used 2 vegetable stock cubes. You might need a little more or a little less)
  • Dried Chilli Flakes (It's lovely to sprinkle a few on as you serve)

Instructions
 

Roasting the Tomatoes and other vegetables

  • Preheat the oven to 180ºC.
  • Chop the tomatoes and peppers and add them to a roasting tin.
    15 large Tomatoes, 2 Peppers
  • Peel and chop the carrots, celery, onions, garlic and add them to the tin.
    2 Onions, 6 Garlic Cloves, 2 sticks Celery, 2 Carrots
  • Drizzle over the olive oil, add the rosemary, sprinkle the salt and pepper and dried chilli to the vegetables.
    3 tbsp Olive oil, 2 sprigs Fresh Rosemary, Salt, Pepper, Chilli Flakes
  • Roast for 40-50 minutes until the vegetables are soft. Turn them half way through.

Turning the vegetables into the soup

  • (You can either put the vegetables into the blender when they're still hot or allow them to cool first.)
  • Make up your vegetable stock.
    300 ml Vegetable Stock
  • Blend the vegetables with a little of the stock to make it liquid enough to blend. You might need to do a few batches depending on the size of the blender.
  • Spoon the blended vegetables into a saucepan and add the remaining stock to your chosen thickness.
  • Bring to a simmer and it's ready to serve.

Notes

  • You can make this soup ahead and freeze it for later. It will last for 6 months to a year.
  • Optional - To add some fireniness to the soup add some fresh grated ginger to the soup when you add the stock.
  • Optional - Fresh chilli can be added.

Nutrition

Calories: 240kcalCarbohydrates: 42gProtein: 6gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 254mgPotassium: 1753mgFiber: 10gSugar: 19gVitamin A: 20789IUVitamin C: 126mgCalcium: 136mgIron: 2mg

Please note that the nutrition information provided above is approximate and meant as a guideline only.

I would love to hear what you thought about this recipe. Please leave a comment on the blog post.