Although cooking sauerkraut gets rid of the probiotics, you’ll still get the delicious good bacteria boost by serving it as a garnish topping for this easy vegetable soup.  Or just heat your favourite flavour of soup and add sauerkraut.

Sauerkraut Roasted tomato and Red Pepper Soup

Serves 4
Preparation time 10 mins
Cooking time 30 mins


2 red peppers (halved and deseeded)

400g vine tomatoes (halved)

1 tbsp olive oil

1 tbsp balsamic vinegar

1 onion (diced)

10g butter

700ml vegetable stock

1 tbsp tomato puree

1 tbsp sun dried tomato paste

400g sauerkraut to serve


To make the soup, drizzle the prepared peppers and tomatoes with olive oil and balsamic and roast in the oven at 200° for 25-30 mins. 

Heat the butter in a large saucepan over a medium heat and cook the onion until translucent. 

Add the tomato puree, sun dried tomato paste and vegetable stock, then the pepper and tomatoes once roasted. 

Bring to a gentle simmer then remove from the heat and blend to a smooth consistency. 

Serve in bowls topped with sauerkraut.




Nutritional Info

Serving Size: 400g

Amount Per Serving

Calories: 114 kcal

Total Fat: 1.4g

Saturates: 0.2g

Sugars: 12.9g

Salt: 2.6g

Protein: 4.1g

Carbs: 17.4g

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