Roasted Tomato and Red Pepper Soup Healthy Recipe
I- Ingredients
- 8 plum tomatoes
- 3 red peppers
- 1 handful fresh basil leaves
- 1 handful fresh rosemary
- 5 bay leaves
- Dried thyme
- 1/2 cup water
- 3 tsp apple cider vinegar
- 3 tsp tomato purée
- Olive oil
- Salt
- Pepper
II- Directions
- Slice the red peppers into eighths, removing the centre.
- Then chop the tomatoes into four or five slices.
- Cover the bottom of a roasting pan or baking tray in olive oil and place the tomatoes, peppers with the garlic, fresh rosemary, dried thyme, bay leaves, salt and a drizzle more olive oil on top.
- Roast at 200C for 30 minutes.
- Once they vegetables have finished roasting put them into a liquidizer with the apple cider vinegar, tomato puree, salt & pepper and basil, being careful not to add the bay leaves or rosemary sticks though.
- As the soup blends, slowly add in the water until you reach your desired consistency.
- Once you have reached this pour the soup straight into bowls and serve.
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III- Nutrition Facts
Serving Size: 1 Medium Size Bowl
- 150 Calories;
- Fat: 7g;
- Saturated fat: 1g;
- Cholesterol: 0mg;
- Carbs: 18g;
- Fiber: 6g;
- Sugar: 10g;
- Protein: 4g.
