My little family and I love tomato soup. When I was a child I never really liked tomato soup. My mum used to put leftover Chinese meals, that my Dad had cooked the night before, into a tin of soup. She would heat the Chinese food up in the soup and serve it to us for lunch. My brother Piers and I hated this lunch time meal. We were totally grossed out by it!
Nowadays I don’t put leftover Chinese food into tomato soup. Personally I prefer to dip a chickpea flour wrap in instead. My mother’s Chinese tomato soup really put me off this kind of soup. I still can’t stand the tinned variety. Then I gave up sugar and processed foods. I started to cook all my meals from scratch.
One day I decided to make my own version and it was delicious. For some time now I have been thinking about adding spices to the soup. My son Ted isn’t the biggest spice fan but he doesn’t mind a little bit. So I threw in a few spices to change the recipe slightly. The results were very yummy and I had to share this one with you.
Is there a food you didn’t enough during your childhood? Let me know in the comments below and please don’t forget to like, comment and subscribe.
- Sharp knife
- Chopping board
- Baking tray
- Cannellini beans x 160g
- Onion x 1
- Tomatoes x 4 large on the vine
- Red peppers x 2
- Garlic x 6 – 8 cloves
- Ginger x 2 inches
- Mild, medium or hot chilli powder x 1 tsp
- Cinnamon stick x 1 – 2
- Oregano x 1 tsp
- Chicken stock, bone broth or milk of your choice x 800mls
- Salt and pepper to taste
- Pour the dried cannellini beans in a bowl and cover with water.
- Put the beans in the fridge overnight.
- The next day, put the beans into the saucepan and cover with water.
- Make sure the beans have lots of room to move in the pan.
- Put the pan onto a high heat.
- Add in the baking powder.
- Bring the beans to the boil and then turn the heat down and leave to simmer for about 35 – 40 minutes.
- When cooked remove from the heat and drain the excess water through a colander.
- Preheat the oven to 180° and put the baking tray in.
- Next roughly chop the red pepper into large chunks removing the core.
- Then finally chop the onions into quarters.
- Peel the ginger and cut into 1 centimetre cubes.
- Remove the baking tray from the oven and put the chopped vegetables in and the whole tomatoes.
- Add in the garlic, ginger cubes and break the cinnamon stick/s in half and add these in too.
- Sprinkle over the oregano and add in the mild, medium or hot chili powder.
- Then drizzle the contents with olive oil and add salt and pepper to taste.
- Toss all of the ingredients together.
- Now put the tray back into the oven and bake for 30 – 40 minutes.
- Once the vegetables are soft and starting to brown, remove the tray from the oven.
- Leave to cool completely.
- Once the vegetables are cooled, remove the skins from the garlic and throw away.
- Also discard of the cinnamon sticks too.
- Then put half of them into the food processor along with half of the beans.
- Pour in about a third of the stock, broth or milk.
- Now blend all of the ingredients together.
- Put this into the jug and repeat the process for the second lot of vegetables.
- For the last third pour into the blender to get any residue from the blender cup.
- You will need to do this in two – four parts but once you have blended each part put it into the large saucepan.
- Finally reheat the soup in the saucepan.
- Then serve with a chickpea flour wrap and enjoy.
Spicy Roasted Tomato and Red Pepper Soup was quite well received by my little family. My husband Howard and I really enjoyed the soup. Ted is a little harder to please. He likes tomato soup but I’m not sure if he enjoyed the spice in this one. I really like this meal as it was easy to prepare and cook. All the ingredients are freezable so you could make a double of this meal for another occasion. However you decide to eat this dish, as always, please enjoy. Thank you xxx