Name: Roasted tomato and red pepper soup
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Yield: 6
Ingredients: 2 red onions (peeled and sliced); 750 g tomatoes (quartered); 2 sticks celery roughly chopped; 4 red peppers (deseeded and roughly chopped); 4 cloves garlic (peeled); low calorie cooking spray; 1 tsp oregano; salt and pepper to taste; salt and pepper (read the note above about salt levels- it’s key!); 800 ml vegetable stock

Description

Simple to make, and super tasty- the perfect soup!

Syn-free

Ingredients

Scale

2 red onions (peeled and sliced)
750 g tomatoes (quartered)
2 sticks celery roughly chopped
4 red peppers (deseeded and roughly chopped)
4 cloves garlic (peeled)
low calorie cooking spray
1 tsp oregano
salt and pepper to taste
salt and pepper (read the note above about salt levels- it’s key!)
800 ml vegetable stock

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Instructions

Pre-heat oven to 180c
Using a large, deep baking tray, add in the onion, tomatoes, peppers, celery and garlic
Spray the vegetables generously with low-calorie cooking spray
Pop into the oven and roast for 1 hour, giving them a stir half way through cooking
Using a hand-blender, blend the roasted vegetables together with the vegetable stock, oregano and salt and pepper until smooth
Have a taste to check the seasoning- if it’s a little bland then add a bit more salt!

Prep Time: 15 minutes
Cook Time: 1 hour