“Red usually means stop, but with this soup, it’s go! Go! Go!”
This recipe wasn’t actually supposed to be a soup!
Ok I’ll be honest, when I first purchased the sweet pointed red peppers and the vine tomatoes I actually set out to make myself a fancy passata sauce. But I got a bit carried away after discovering my food blender and I’m pretty glad I did.
I made this dish after finishing a duo of soups: pea and mint and carrot and coriander, so I now refer to this trio as my traffic light soups. Together they’re a force for Autumn and Winter warming so keep this recipe close because those two seasons are just around the corner.
I love Aldi
Ok, maybe love is a bit of an extreme, but the supermarket makes my food shopping days more enjoyable and ever since following a plant based diet it’s been one of those supermarkets I’ve frequented excitedly to see what ranges they add next or which of their products removes non-vegan ingredients (oh yes! It happens!)
The main reason I enjoy shopping at Aldi though, apart from it being far cheaper than most, is because of their Super-6 offer. It was because of that super 6 offer that I actually made this recipe and discovered sweet pointed red peppers.
The red pepper is surely everyone’s favourite right? Sweet and crisp – especially when fresh! Well it was my favourite until I discovered these.
Great for salads, soups, roasted vegetables, fajitas and all kinds of dishes their versatile, although a little on the more expensive side. Until they’re in Aldi’s Super-6 deal of course!
I’ve set the cost of this recipe based on the RRP of sweet pointed peppers just to be sure, but when you see an offer this can be made far cheaper.
Tip: This soup can also be served cold!
Yes! It sure can. I wouldn’t say, out of the fridge cold, but definitely cooler than room temperature. Think of it as a gazpacho with added ingredients (eeeek hope my Spanish colleagues don’t disagree!)
PREP TIME: 10 MINS
COOKING TIME: 1 HR 30 MINS
COST: < £4
- 3 tablespoons of olive oil
- 3 sweet pointed red peppers
- 750 grams of large vine tomatoes (remove cores)
- 5 large garlic cloves (peeled)
- 1 large onion
- 2 tablespoons of dried oregano
- 2 tablespoons of dried basil
- 650 ml of vegetable stock
- 1 teaspoon of ground smoked paprika
- A pinch of ground cayenne pepper
- 2 tablespoons of tomato puree
- A pinch of sea salt
- A teaspoon of ground pepper
- A pinch of salt
- Teaspoon of pepper
- Deseed, halve and remove the stalks of the sweet red peppers, halve the vine tomatoes and remove their cores
- Preheat your oven to 200°C and line a large baking tray with foil and lay the peppers and tomatoes on the tray (I did use two small trays personally)
- Peel and crush 5 the garlic cloves and halve. Divide between the tomatoes and the peppers
- Drizzle the trays with two tablespoons of the oil, sprinkling a tablespoon of oregano and a tablespoon of basil, salt and pepper onto the ingredients, then roast in the oven for 30 minutes
- While the peppers and tomatoes are cooking, now is a good time to peel and chop the onion
- Once 30 minutes has passed, remove the baking trays from the oven and allow the trays to cool slightly
- While cooling heat up the remaining oil in a large saucepan on medium heat and fry the onions in the oil until translucent
- Tip the contents of the baking tray (or trays) into the large saucepan pouring over the vegetable stock
- Add the tomato puree, salt, pepper, paprika and cayenne pepper and then stir thoroughly, reducing the heat to a simmer for 15 minutes
- Remove the stock mix from the heat and blend. I like to do this in the pan and have a hand blender which works well – blend until any lumps have disappeared and the mixture starts to look smooth, rich and creamy – then serve!
Tried this recipe? Let me know how it turned out.