Super easy & uber healthy roast pepper & tomato soup…

I refuse to believe that you can’t eat healthy whilst on a budget. This dish cost 78p a head and was super quick to prepare. I’m not a massive soup fan but I just love this recipe. It takes barely any prep and it’s utterly gorgeous!


Right so all you need to make 3 bowls is:

• 2 red peppers
• 1 onion
• 6 ripe tomatoes
• 5 cloves of garlic
• vegetable stock*

What to do:
• Pre heat the oven to 350 degrees. Chop the red pepper and coat in a little olive oil. Place on a baking tray with with the cloves of unpeeled garlic and roast for around 20 minutes.

• Whilst the pepper is roasting dice the onion and fry in a little olive oil.

• Cut up the tomatoes and add them to the onions. I don’t bother skinning or deseeding the tomatoes because it’s a waste and it just adds to the flavour. Simmer until the the tomatoes are soft.

• Add a pint of stock

• Take the peppers and garlic out of the oven and add to the tomatoes, onions and stock.

• Simmer for about 15 minutes and then blend.


Just before serving I added a bit of milk to give it a creamy taste but this is totally optional.

* you can substitute stock for a tin of toms if you want a bit of extra tomato.