Roasted Red Pepper and Tomato Soup | Slimming World Friendly Recipe
Delicious Syn Free roasted red pepper and tomato soup is a blend of red peppers, tomatoes, onions, garlic and basil. It’s absolutely delicious, low in calories, healthy and really easy to make. Simply roast all of the veggies on one baking tray and then just blend it all together. This recipe has been created with Slimming World in mind but it is also perfect for a Weight Watchers follower or someone following a calorie deficit plan.
I’ll be honest, it has taken me a while to get this one right! Many failed attempts before it came together in a perfect way. Don’t get me wrong they weren’t horrendous attempts.. it was as simple as adding too much basil, or too little! But I think I have perfected it now, the kiddos enjoyed it and asked for seconds, so thats a win in my eyes!
To be honest, I’ve never really been a huge fan of tomato-based soups. I prefer creamy meaty soups but this tomato soup with roasted red peppers is delicious. I always found tomato soups a bit bland. But by adding the roasted red pepper it brings a new and exciting taste.
Why you’ll love this recipe….
- Absolutely delicious
- So easy to make
- Syn Free when following the Slimming World plan
- Only 94 Calories per serving
- Perfect for batch cooking
- Vibrant in colour
- Full of speedy vegetables
What are the benefits of making a soup with tomatoes?
Taken from BBC.com
- An 80g serving of tomatoes provides about 5% of an adult’s daily potassium needs. Consuming foods rich in potassium is associated with lower rates of stroke and may be associated with lower rates of heart disease.
- Tomatoes contain a group of phytochemicals called carotenoids, these include lycopene, lutein and beta-carotene. These compounds are important to maintain eye health and may protect against age-related macular degeneration and other eye diseases.
- The carotenoids found in plants, including tomatoes, may help prevent UV damage in humans. A 2006 study found that after a 10-12 week study there was a decrease in sensitivity as a result of increasing dietary carotenoids. However, this is not to say you won’t burn if you eat lots of tomatoes – it’s still important to follow guidelines and be careful in the sun to avoid UV damage.
- Tomatoes are a good source of vitamin K which is necessary for blood clotting and wound healing. There is also increasing evidence that vitamin K may be of benefit in bone and cardiovascular health too.
- A 2015 study by the Nutrition Journal found that tomato juice intake appeared to help alleviate some menopausal symptoms such as anxiety, resting energy expenditure and heart rate.
Looking to take this soup to work?
My dad actually recommended this product after he started his weight loss journey. He is obsessed with homemade soup (and his soup maker may I add..) and he was desperate to take soup to work. His company is tight and wouldn’t fork out for a microwave so he invested in this awesome soup thermos. It will keep food hot for up to 6 hours! Perfect for soup, porridge, curry etc.
Batch Cook – Storage Information
- Fridge: Store leftovers in the fridge in an airtight container for up to 5 days.
- Reheat: Reheat in the microwave or on the hob.
- Freezer: Allow to cool before placing in a suitable containers. Keep for up to 6 months. Thaw before reheating.
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Roasted Red Pepper and Tomato Soup
- Hand blender or food processor
- 3 Red Bell Peppers
- 4 Large Tomatoes
- 1 Onion
- 1 Small Carrot [Grated]
- 4 Garlic Cloves
- 4 tbsp Tomato Puree
- 1 tbsp Balsamic Vinegar
- 1 tsp Dried Basil
- 400ml Vegan friendly vegetable stock
- 1 tsp Paprika
- Low Calorie Cooking Spray
- Pre heat oven to 220c/200c fan/Gas 6.
- De seed the peppers and slice them in half, peel the onion and slice in half, slice tomatoes in half and peel the garlic.
- Put all of this onto a baking tray and spritz with low calorie cooking spray.
- Place into the oven 20 – 25 minutes or until the tops are charred Black.
- Remove from the oven and allow to cool for a few minutes.
- Remove the skin from the tomatoes.
- Pop all of the roasted veggies into your food processor or a bowl ready for blending.
- Add in the tomato puree, stock, grated carrot, basil, vinegar, paprika, pinch of salt and pepper.
- Blend everything until smooth.
- At this point you will have a fairly tepid soup. so I would pop this over the hob to reheat until piping hot.
- Season further if required.