Souper power – roast peppers & tomatoes

Lately I’ve been thinking about kitchen “souper powers”: the dishes that have the ability to make your lift easier by contributing to more than one meal.  This one hinges around a truly spectacular roast pepper and tomato tray.

I happened upon a big bag of BEAUTIFUL mini peppers for £1 at a market stall so snapped them up along with some red onions and tomatoes.

peppers and tomatoes for soup

I made this dish and served half as a warm salad on a bed of spinach, alongside some grilled sardines and crusty bread (my favourite meal ever).  It’s good enough to be a mid-week vegetarian supper on its own too.

The next day I blitzed the remainder to make a delicious and very simple soup.  If you have the need/desire to, you can even “posh-up” the soup to make a delicious dinner-party-quality roast red pepper and crab soup.  Do dinner parties even happen any more or are we all doing Nigella-esque kitchen suppers now?

Anyway, three options from one recipe?  This (and the fact that two of those options are soup) is what makes it souper.  I can’t even BEGIN to tell you how good this tastes but it is also very healthy (think of the antioxidants!).

Dish 1 – Roast Peppers


Peppers, red, yellow or orange, cut in half and seeds removed (as many as you like/can get)

Red onions, skin removed and chopped into chunks (~2 per tray)

Lots of garlic, peeled (4 – 8 cloves)

As-fresh-as-possible tomatoes (as many as you like/can fit on the tray, just don’t keep them in the fridge)

Balsamic vinegar

Olive oil


Preheat the oven to 160 deg C.  Put the peppers, tomatoes, onions and garlic in a large roasting tin.  Add a generous glug of vinegar and a drizzle of olive oil and toss everything together.

Roast for about 30 minutes, moving things around in the tray from time to time, until the peppers are soft and very slightly charred at the edges.

Serve warm with a green leafy salad or slightly wilted spinach leaves.

Dish 2 – Soup


Left-over (pah!) roast peppers and tomatoes, above


1-2 tbs lemon juice

1-2tsp sweet paprika


Put everything into a blender and blend!

Souper-charge it:

Use fish stock to make the soup and, once blended, add crab meat (freshly picked is best but tinned works fine too) and a tablespoon of Thai fish sauce.  Heat through before serving with a la-di-da swirl of cream if you must.

If you’re having a michelin starred dinner party you should probably pass the soup through a fine sieve into a clean saucepan, but who has time for that?!  Not me.

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