Roasted red pepper and smokey cherry tomato soup

This is a quick, cheap and easy Paleo dish that takes under 40 minutes to make and can be eaten straight away, tubbed up and popped in the fridge or stored in the freezer for a later date. A great starter for a dinner party, lunch at work or even a main meal with some homemade Paleo bread. Smokey , flavoursome, packed with vitamins, nutrients, antioxidants and an abundance of other health benefits this soup is one of my all time favourites.

We had ours as an evening meal with homemade spinach, olive and spring onion muffins on the side, a perfect dipping accompaniment. The great thing about this soup is that there are no hidden sugars, just the natural sweetness of the cherry tomatoes and red peppers. With my diabetes I could never consider shop bought tomato soups, tinned or fresh they are always packed with so many additives and hidden sugars that would send my blood sugar sky-high unless I compensated with huge amounts of insulin.

Cooking time: 40 minutes

What you need:
For 4 large bowls 

*500g cherry tomatoes (about 1 1/2 punnets worth)
*1 onion
*2 red peppers
*2 tsp smoked paprika
*1tsp sea salt
*1/2 tsp pepper
*2 garlic cloves
*olive oil (for drizzling)
*300 ml water

Directions:

• Preheat oven to 180°c
• Place tomatoes, pepper and garlic on to a baking sheet, drizzle with olive oil and a pinch of salt and place in to oven until roasted (about 15 minutes)
• In to a pan on high heat, drizzle oil and add in roasted garlic and onion, fry off until onion is soft
• Add in roasted tomato, roasted pepper, paprika, salt and pepper, combine
• Add in 300 ml water and simmer for 15 minutes (the longer you can simmer it for the more flavoursome it will be)
• Serve straight away with a sprinkle of paprika

Suitable for: Gluten-Free, Grain-Free, Dairy-Free, Nut-Free, Vegetarian, Vegan, Paleo