Creamy Pepper & Tomato Soup
A deliciously sweet and warming soup with the creaminess of our Greek Style yogurt.
Ingredients
- 5 ripe tomatoes, halved
- 2 red bell peppers, deseeded and quartered
- 1 red onion, quartered
- 2 garlic clove
- 2 tbsp extra-virgin olive oil
- 1 tbsp tomato puree
- ½ tsp paprika
- 300ml/10½floz vegetable stock
- 200g/7oz Greek Style Natural Yogurt
- 1-2tbsp fresh parsley
Try it with...
Method
- Preheat the oven to 200C/400F/gas mark 6.
- Put the tomatoes, red peppers, onion and garlic in a baking dish. Drizzle over the olive oil and mix well. Bake in the oven for 25-30 minutes until softened and lightly charred.
- Place the vegetable stock and vegetables in a food processor or blender with the tomato puree, paprika and yogurt. Process until smooth.
- Place the soup back into the pan and heat through gently. Ladle into bowls and sprinkle over some chopped parsley.
- Serve straight away. The soup will keep in the fridge for 1-2 days though.
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