Creamy Red Pepper and Tomato Soup
By Yeo Valley
Published on 20 April 2022
A deliciously sweet and warming soup with the creaminess of our Greek Style Yogurt.Time and servings
50 minsTotal time
4Servings
30 minsPrep time
20 minsCooking time
Ingredients
- 2 tbsp of olive oil
- 5 ripe tomatoes, halved
- 2 red bell peppers, deseeded and quartered
- 2 garlic cloves
- 1 tbsp of tomato puree
- 0.5 tsp of paprika
- 300 ml of vegetable stock
- 200 g of yeo valley greek style natural yogurt
- 2 tbsp of fresh parsley
Method
Step 1
Preheat the oven to 200C/400F/gas mark 6.Step 2
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.Step 3
Place the vegetable stock and vegetables in a food processor or blender with the tomato puree, paprika and Yeo Valley yogurt. Process until smooth.Step 4
Place the soup back into the pan and heat through gently. Ladle into bowls and sprinkle over some chopped parsley.Step 5
Serve straight away. The soup will keep in the fridge for 1-2 days though.