Spicy Roasted Tomato and Garlic Soup

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Spicy Roasted Tomato and Garlic Soup- a hot and spicy, low calorie soup made with fresh tomatoes, peppers and garlic. A cosy lunch recipe, perfect for using up your garden produce from summer. Syn free on Slimming World if you use spray oil.

Tomato soup in a white bowl.
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I decided it was about time I made my own home-made tomato soup. Tomato is always the flavour of soup I have veered towards whenever I have bought it in tins so why not use all my home-grown tomatoes to make my own? 

 Normally, the idea of two-step cooking puts me off, but this is so straight forward and requires very little effort. Roasted tomatoes and peppers with garlic and chilli flakes- delicious. It smells amazing when it's cooking and tastes great too. It's only subtly spicy, so if you like things hot, hot, hot, I would add some extra chilli flakes. As it's not big on carbs or protein and is only 120 calories, I would recommend having it with toast or a bagel.
tomato soup in a white bowl with text title

Make Spicy Roasted Tomato and Garlic Soup

For full details of the recipe, please scroll down to the end of this post to find the printable recipe card.

 Main steps of the recipe:

tomatoes and red peppers on a baking tray
Slice the tomatoes and peppers and lay on a baking tray. Drizzle with oil and put in the oven to roast.

garlic and onion in a saucepan
Soften the onion and garlic in a saucepan.

garlic onion and chilli flakes in a saucepan
Add the chilli flakes and then the stock and tinned tomatoes. Bring to a simmer.

roasted tomatoes and peppers on a baking tray
Take out the roasted veg.


roasted peppers and tomatoes in a saucepan with stock
Add the roasted veg to the saucepan and leave to simmer.

tomato soup in a saucepan
Whizz until smooth with a hand blender.

Tomato soup in a white bowl

Serve.

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soup, home-grown tomatoes, red pepper
lunch, starter
British
Yield: 4

Spicy Roasted Tomato and Garlic Soup

Spicy Roasted Tomato and Garlic Soup- a hot and spicy, low calorie soup made with fresh tomatoes, peppers and garlic. A cosy lunch recipe, perfect for using up your garden produce from summer. Syn free on Slimming World if you use spray oil.
prep time: 5 minscook time: 50 minstotal time: 55 mins

ingredients:


  • 450g fresh tomatoes
  • 2 peppers 
  • 1 onion
  • 400g tinned tomatoes
  • 400ml vegetable stock
  • 3 cloves of garlic, crushed
  • 2 tsp chilli flakes
  • 1.5 tbsp olive oil
  • salt

instructions

1. Pre-heat the oven to 220 degrees (200 fan, gas mark 6).
2. Halve the tomatoes and cut out the green stalk at the top. Cut the peppers into slices lengthways and remove the pith and seeds.
3. Lay the veg on a large baking tray and drizzle with a tablespoon of olive oil.
4. Pop in the oven for 20-25 mins or until they start to caramelise. Slightly blackened edges are fine.
5. While the veg is roasting, soften the onion and the garlic in a large saucepan
6. Once softened, add the chilli flakes and stir them through.
7. Pour in the stock and the tinned tomatoes and leave to simmer while you get the roasted veg out.
8. Add the roasted veg and the tin of tomatoes and a good pinch of salt and leave the contents of the pan to simmer for 10-15 mins.
9. Use a hand blender (be careful as the liquid will be very hot) and blend the soup until smooth.
10. Season to taste and serve.

NOTES:

If you have enough home-grown tomatoes to double the quantity, then you won't need to use the tinned tomatoes.

If you want to make the soup, but don't have home-grown tomatoes, you can use shop bought ones, but the flavour won't be as strong.
calories
122
fat (grams)
7
sat. fat (grams)
1
carbs (grams)
14
protein (grams)
3
sugar (grams)
9
Created using The Recipes Generator

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