Red Pepper and Tomato Soup

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Comfort in a bowl! This simple yet delicious soup—a versatile choice for all seasons. Whether you’re looking for a warm hug on a chilly day or a light, refreshing option, this soup is sure to please. It’s a perfect vegetarian and healthy meal that everyone will love. Join me and my dear friend John as we guide you through making this delightful recipe. Follow him here.
Served 4 people.

Ingredients 
olive oil
3 red peppers, roughly chopped
6 tomatoes, quartered
3 red onions, roughly chopped
6 garlic cloves
1 tsp smoked chilli flakes
salt
pepper
1 tsp dried oregano
100g yoghurt

For the Chilli Butter
1 heaped tbsp butter
pinch of smoked chilli flakes

Method
– Preheat the oven to 200°C / 180°C with a fan.

– Place the peppers, onion, tomatoes, garlic, chilli flakes, and oregano into a roasting tin and drizzle over 2 tbsp olive oil. Season with salt and pepper, and toss together. Roast for 35-40 minutes until a little charred and tender.

– Transfer the vegetables to a blender. Blitz until smooth.

– Pour into a saucepan and add 150ml of boiling water. Mix well and bring to the boil. Check the seasoning and add more salt to taste.

– Add the yoghurt, mix, and cook for 5 minutes.

– Meanwhile, melt the butter in a small pan and add the smoked chilli flakes. Mix well

– Divide the soup between four bowls and drizzle over the chilli butter. Grab a spoon and dive in.