Roasted Tomato and Red Pepper Soup Healthy Recipe

Prep:10 min Cook: 30 min Serve: 3

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

  1. Slice the red peppers into eighths, removing the centre.
  2. Then chop the tomatoes into four or five slices.
  3. 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.
  4. Roast at 200C for 30 minutes.
  5. 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.
  6. As the soup blends, slowly add in the water until you reach your desired consistency.
  7. Once you have reached this pour the soup straight into bowls and serve.

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.

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