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Creamy Red Pepper and Tomato Soup

Creamy Red Pepper and Tomato Soup

Brought to you by: Yeo Valley

Prep time:

Cook time:

Serves: 4

A deliciously sweet and warming soup with the creaminess of our Greek Style Yogurt. Looking for more soups and salads recipes? Look no further.
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  • 5 ripe tomatoes , halved
  • 2 red bell peppers , deseeded and quartered
  • 2 garlic cloves
  • 2 tbsp olive oil
  • 1 tbsp tomato puree
  • ½ tsp paprika
  • 300ml vegetable stock
  • 200g Yeo Valley Greek Style Natural Yogurt
  • 2 tbsp fresh parsley


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.

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