This vibrant Red Pepper and Sundried Tomato Soup makes a deliciously speedy lunch and is perfect for keeping you on track with your 5 a day.
How’s everyone’s healthier start to the new year going? I’m still eating far too much food, but at least the majority of it is better quality that the festive fare!
Soup is still high on my menu plan, I’m making a batch once or twice a week and having a bowl (or a mug) at least once a day. Big flavours, bold colours, soothing and easily digestible. Oh, and cheap as chips.
This week I’m indulging is this gorgeous Red Pepper and Sundried Tomato Soup. Well, I actually used my home grown and home dehydrated tomatoes, so not exactly ‘sundried’, but we rarely get enough heat or sun to dry the washing here in Cornwall, let alone a bunch of tomatoes :)
If you are buying your tomatoes to make this bowl of yumminess, you have a choice of semi dried tomatoes in oil, or the fully dried ones in a bag. Personally I would opt for the fully dried ones as they are much cheaper and ideal when added to a ‘wet’ dish like soup. Save those unctuous ones in oil to finish off a pizza or just eat straight from the jar ;)
Red Pepper and Sundried Tomato Soup
- 1 onion chopped
- dash oil
- 4 red peppers deseeded and chopped
- 6 cloves garlic minced
- 8 dried tomato halves diced
- 1/2 litre water
- Salt and pepper
- 2 tablespoons sliced almonds toasted in a dry frying pan until tinged golden brown
- Sweat the onion down slowly in the oil.
- Add the peppers, garlic, tomatoes and water and simmer for 15-20 minutes.
- Carefully pour into a blender and whizz the life out of it until you have a perfectly smooth vibrant soup.
- Pour back into the pan, season with the salt & pepper and top up with enough water to bring it to the consistency you like. Reheat and serve, sprinkled with the toasted almonds.