Easy Tomato and Red Pepper Soup

Here is my recipe for the easiest tomato soup you will ever make.

It’s super cheap, easy, and you definitely don’t need to be a chef to make it! I stole a few ideas from various website to make a concoction of my own, and I feel SO pleased with it that I just had to share!

The following recipe makes around 5 portions, which is perfect for taking in tubs to work. It’s low-cal, and takes around 30 mins to make, including preparation.

I scoured the internet for recipes and none seemed to have the right mix for me, but this I feel works best. On top of being super tasty, it will hopefully prevent me getting a fully fledged “desk-chair arse” as my co-blogger Ms Keeling affectionately calls it.

First you will need a hand-blender – I purchased mine from Argos for a bargainous £4.13! You also need a large pan or pot. Im sure there is a fancy word for the correct terminology here – it’s just I don’t actually enjoy cooking all that much. I call my hand blender a ‘whizzer’…

Anyway, here are the ingredients:

  • tomato soup recipe.jpg1 litre boiling water
  • 2 tins of decent chopped tomatoes
  • 2 jars of roasted peppers (you can buy fresh and get them in the oven for 40 mins, but this is quicker)
  • 1 handful of cherry tomatoes – not essential
  • 1 bunch of spring onions
  • 1 clove of garlic (or 1 teaspoon of garlic paste)
  • Dried Italian herbs/Garlic Pepper/Basil – whichever you prefer
  • Pinch of Salt & Pepper
  • Drizzle of Olive Oil
  • 2 handfuls of Basmati rice (makes the soup creamy without the calories – clever eh?)

Here’s how:

Before you start, take the jarred peppers and drain them in a colander over a bowl, just to ensure most of the oil is out of the crevices.

  1. Drizzle the oil in the pan and get it nice and hot – don’t burn it. Chop the spring onions and add to the pan, remembering to stir so they don’t stick.
  2. Add the garlic – crush and peel if you are using cloves, just a teaspoon if you use paste.
  3. Halve the cherry tomatoes and add to the pan.
  4. Ensure the peppers are drained and add to them to the pan. Let all the ingredients cook so they are warm to touch, then add the 2 tins of tomatoes.
  5. Now add your seasoning, salt, pepper, and your chosen herbs.
  6. Give it all a stir, and when it starts to bubble, add the boiling water.
  7. By this point it looks like wet slop, but I promise it tastes great!
  8. Make sure everything is stirred-in nicely, and when it starts bubbling again, add the two handfuls of rice.
  9. Now set your timer for 20 minutes, and cover. Turn down the heat slightly so it maintains the bubbling, but isn’t going crazy.
  10. You must stir at least twice in this time to ensure the rice doesn’t stick to the bottom of the pan.
  11. When 20 minutes is up, turn the heat off and stir, then, get your whizzer and whiz ’til your hearts content. I like a thick but smooth soup, so I keep going for a minute or two.

And it’s as easy as that! I let mine cool down and keep it in the fridge, and I generally have it over four or five consecutive days, but I don’t see why you can’t freeze it!

If I had to guesstimate I would say there is no more than 200 cals in a serving – but I’m no nutritionist!

Hope you enjoy my recipe, let us know if you have a go, we would love to hear from you.

– love Carla x

One thought on “Easy Tomato and Red Pepper Soup

  1. Pingback: The Juice Diet: Week #1 | She Wears High Heels UK Lifestyle Blog

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