This roast tomato and red pepper soup is utterly delicious and simple to make. Make a big batch at the weekend and enjoy alongside lunch or dinner during the week. This soup is especially supportive for male fertility. Read on to find out why.
Try this soup to support male fertility!
Tomatoes and red pepper provide a rich source of lycopene. Lycopene is the pigment that gives these veggies (well if we want to be accurate, fruits!) their signature red colour. It’s also an antioxidant that has been show to help increase sperm motility and concentration!
The lycopene content of tomatoes and red peppers increases with cooking. This is because lycopene is released as the cell walls break down. So, roasting these veg is a great cooking method if you’re looking to support male fertility.
Roast tomato and red pepper soup ingredients
- Vine tomatoes and red bell pepper: The star ingredients! Use the ripest, juiciest tomatoes.
- Whole garlic cloves (in their skins): Roasting garlic mellows the flavour and also makes it easier to digest. Garlic has high levels of antioxidants so is great to include in your fertility diet.
- Dried basil: Basil and tomato is a classic flavour combo.
- Red onion: Delivers a milder onion flavour than brown onion.
- Paprika: For its sweet and peppery taste that complements tomato and red pepper.
- Seasoning: Sea salt and cracked black pepper enhance the flavours of the other ingredients.
- Stock: Use either vegetable stock (vegan broth) or chicken bone broth from Freja for depth of flavour and extra nutrition. Use the code THEFERTILITYKITCHEN for £5 off your order.
- Fresh basil: Whizzed up with the soup inn the blender, fresh basil adds a hint of sweetness to this soup.
- Coconut yoghurt: I like to swirl coconut yoghurt into the soup before serving to add creaminess. You can use full fat cow’s yoghurt if you prefer. Or leave it out.
How to make roast tomato and red pepper soup
Before you get started, preheat the oven to 180°C (350°F). Line a large baking tray with plastic-free baking parchment. Then follow these four simple steps:
- Roast: Arrange the tomatoes, pepper and garlic on the prepared tray, sprinkle with the dried basil, drizzle with 1 tablespoon of the olive oil and bake for 30 minutes.
- Sauté: Meanwhile, heat the remaining olive oil in a large saucepan over a medium heat, add the onion and cook for 4-5 minutes, or until soft. Add the paprika and seasoning and cook for 1-2 minutes, or until fragrant.
- Simmer: Remove the roasted tomatoes, pepper and garlic from the oven and squeeze the garlic out of their skins. Add everything to the pan with the stock, bring to the boil and then simmer for 20 minutes.
- Blend: Transfer to a blender, add the chopped basil and blend until smooth. Divide between bowls and add a swirl of yoghurt to serve.
Serving suggestion
I love to add contrasting texture to soup, if you do too, whip up a batch of kale crisps of easy seedy crackers while the veggies are roasting.
More soups to try
- Creamy celery soup
- Easy pea-sy soup
- Sweet potato soup with chermoula-roasted chickpeas
- Broccoli soup
I hope you enjoy this roast tomato & red pepper soup recipe. If you make it, let me know how it turned out. I’d love to hear what you think in the comments below, or post in The Fertility Kitchen Community.
Roast tomato and red pepper soup
Ingredients
- 6 vine tomatoes halved
- 1 red bell pepper halved
- 3 whole garlic cloves (in their skins)
- 1 tsp dried basil
- 2 tbsp olive oil
- 1 small red onion diced
- 1 tsp paprika
- Sea salt and cracked black pepper
- 750 ml vegetable stock
- 1 tbsp roughly chopped fresh basil leaves
- Coconut yoghurt or full fat cow's yoghurt, to serve
Instructions
- Preheat the oven to 180°C (350°F). Line a large baking tray with plastic-free baking parchment.
- Arrange the tomatoes, pepper and garlic on the prepared tray, sprinkle with the dried basil, drizzle with 1 tablespoon of the olive oil and bake for 30 minutes.
- Meanwhile, heat the remaining olive oil in a large saucepan over a medium heat, add the onion and cook for 4-5 minutes, or until soft. Add the paprika and seasoning and cook for 1-2 minutes, or until fragrant.
- Remove the roasted tomatoes, pepper and garlic from the oven and squeeze the garlic out of their skins. Add everything to the pan with the stock, bring to the boil and then simmer for 20 minutes.
- Transfer to a blender, add the basil and blend until smooth. Divide between bowls and add a swirl of yoghurt to serve.
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