Creamy Tomato and Red Pepper Soup
This hearty Creamy Tomato and Red Pepper Soup is easy to prepare and guaranteed to be a winner on a cold day. It can be cooked straight from the freezer, so is perfect for chilly days when you want a hug in a bowl in a hurry!
PREP: 5 MINS
COOK: 30 MINS
- low-calorie cooking spray
- 1 cup (115g) frozen chopped onions
- 1 tsp frozen chopped garlic
- 3 red peppers, deseeded and diced
- 2 × 400g cans chopped tomatoes
- 2 cups (480ml) low-sodium vegetable stock
- 2 tbsp light cream cheese
- salt and freshly ground pepper
How To Make Creamy Tomato and Red Pepper Soup
Lighter Serve: Wholemeal pitta breads Family Serve: Buttered sourdough bread
- Spray a large saucepan with low-calorie cooking spray and place over medium heat. Add the onions, garlic, and peppers and cook, stirring continuously, for 2–3 minutes, until
- Add the chopped tomatoes and stock, then season to taste with salt and Bring to a boil, then reduce the heat to a gentle simmer and cook, stirring occasionally, for 25–30 minutes, until reduced and slightly thickened.
- Once the soup has finished cooking, remove it from the heat and stir through the cream cheese. Using a handheld stick blender, blend the soup until smooth, then check the seasoning.
Serve the soup hot with your choice of accompaniments.
Set the soup aside to cool to room temperature, then transfer it to a large, labeled freezer bag (a zip-lock bag works best for this) and freeze flat for up to 3 months.
TO REHEAT FROM FROZEN
This can be defrosted in the fridge overnight and then reheated in a pan until piping hot, or cooked from frozen. If cooking from frozen, tip the frozen soup into a large saucepan, cover it with a lid, and place over low heat (you may need to break it down with a wooden spoon to get it to fit in the pan). Cook the soup, removing the lid occasionally and breaking it up with a wooden spoon as the mixture defrosts, until fully defrosted and piping hot all of the way through.