Making Roasted Red Pepper and Tomato Soup

Red peppers and tomato vegetables both contain lycopene, which needs heating to attain its full nutritional benefits. These two recipes enable the lycopene to become offered, to obtain the entire benefits. It has been learned that lycopene, also contained in water melons, may help men reduce their possibility of prostate cancer in addition to help with erectile dysfunctions. For ladies, it will help through the menopause and perhaps prevent breast and ovarian cancers.

Inside the second recipe I give here, a fennel bulb might be added, and as opposed to tulsi I’ve attempted personally rosemary oil oil and oregano take more body. You possibly can make this hot winter soup with home-made chicken or vegetable stock, or plain water but don’t utilize a stock cube after i think these give a synthetic flavour to food, and they have a greater sodium (salt) content so could damage your quality of life rather of give a lift.

To start with this really is really the summer time time recipe for just about any chilled soup.

Chilled Roasted Red Pepper and Tomato Soup


1 large red pepper, cut lengthways de-seeded and de veined

1 lb tomato vegetables

1 large red onion reduce quarters

4 cloves garlic clove clove, peeled

essential essential olive oil for drizzling

4 fl.oz water

1 ” little bit of peeled ginger root root root reduce five to six thin slices

1 tablespoons fresh coriander leaves, shredded

1 tablespoons fresh tulsi leaves, shredded

½ pint low fat yogurt

1 pint tomato juice or passata

freshly ground pepper

fresh chives snipped to garnish


Preheat the oven to 220°C / 430°F / Gas Mark 7.

Place pepper halves, skin side tabs on the tomato vegetables, onion and garlic clove clove cloves around the baking tray and drizzle these with essential essential olive oil. Get ready for forty-5 minutes prior to the tomato vegetables possess a few blackened patches round the skins. Make certain to show the vegetables regularly so that they roast evenly.

Enable the tomato vegetables and peppers to awesome so that you can handle them. It will make them better to peel in the event you place them in a bowl and canopy this with cling film, so that they steam for 10 mins.

Peel the tomato vegetables and pepper, and hang the tomato juices as well as the peeled tomato vegetables and peppers in the blender while using water bobs of ginger root root root, and zap them quickly.

Then add onion quarters, garlic clove clove, coriander, tulsi, tomato juice or passata along with the low fat yogurt for the blender and blend until smooth.

Add freshly ground pepper and blend once more.

Chill for 30 minutes and serve garnished while using chives plus a swirl of low fat yogurt.

Hot Roasted Red Pepper and Tomato Soup


As above, but less yogurt while you’ve just got it for garnish.

1 bulb fennel, quartered

rosemary oil oil and oregano as opposed to coriander and tulsi

chicken or vegetable stock as opposed to passata.(no water necessary)


Keep to the roasting method as above and peel the vegetables.

Now, heat the stock and then add vegetables and get ready for around forty-5 minutes or prior to the fennel is tender.

If you want to you’ll be able to serve the soup since it is or blend it before serving and reheat.

Provide a swirl of yogurt for the bowls of soup before serving.