Tomato and Roasted Pepper Soup
A community recipe by JennypenNot tested or verified by Nigella.com
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Saute onion in oil for about 10 mins. Add garlic and saute for 1 min. Add stock, thyme, tomatoes, puree, cinnamon and some salt and pepper. Bring to the boil. Reduce to simmer for 20 mins. Stir in roasted peppers and then blend soup. Add lime juice and taste for seasoning!
Saute onion in oil for about 10 mins. Add garlic and saute for 1 min. Add stock, thyme, tomatoes, puree, cinnamon and some salt and pepper. Bring to the boil. Reduce to simmer for 20 mins. Stir in roasted peppers and then blend soup. Add lime juice and taste for seasoning!
Introduction
This soup is a real winter warmer!
This soup is a real winter warmer!
Ingredients
Serves: 3 generously
Metric
Cups
- 1 onion (peeled and chopped)
- 4 tablespoons olive oil
- 1 clove garlic (peeled and finely chopped)
- 750 millilitres vegetable stock
- 400 grams tomatoes
- 1 sprig thyme
- 1 teaspoon tomato puree
- 1 pinch of ground cinnamon
- 2 red peppers (roasted, de-skinned and roughly chopped)
- 1 teaspoon lime juice
- 1 onion (peeled and chopped)
- 4 tablespoons olive oil
- 1 clove garlic (peeled and finely chopped)
- 26 fluid ounces vegetable broth
- 14⅛ ounces tomatoes
- 1 sprig thyme
- 1 teaspoon tomato puree
- 1 pinch of ground cinnamon
- 2 red bell peppers (roasted, de-skinned and roughly chopped)
- 1 teaspoon lime juice
Method
Tomato and Roasted Pepper Soup is a community recipe submitted by Jennypen and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.
Additional Information
This soup is delicious served with tomato bread!
This soup is delicious served with tomato bread!
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