Roasted Tomato and Red Pepper Soup (6 portions)

3x large red peppers, de-seeded and cut into quarters
1x 2kg packet red tomatoes cut into quarters
2x tbsp. chopped fresh basil
1x stock cube
1x cup hot water

Optional extras:
1x tinned red kidney beans (butter beans or lentils are other good options)
2x chopped chilies

Approximately 170 calories per portion (includes all optional extras)

Pre-heat the oven to 180°C.

In an oven proof dish (you’ll need one with a lid), toss in your quartered tomatoes and red peppers. Dissolve the stock cube in the hot water and pour over your vegetables – cook for 45mins. Remove your dish from the oven (take off the lid) and leave to cool for 10mins. Do not turn off the oven at this point.
Take a handheld blender, and blend your ingredients until smooth, after which you can add the basil and any of the additional items (chilies red kidney beans).
Put your lid back on your oven proof dish and place into the over for another 10mins, until your soup is heated through and serve.


    • Elizabeth on October 11, 2011 at 8:12 am

    This soup is divine! Used green peppers instead of red as they were out of stock annd it was still yummy 🙂 Thank-you!

      • Michelle on October 11, 2011 at 1:37 pm

      My pleasure! It’s all in the roasting. Different methods of cooking bring out different tastes in food! If you had done this on the stove it wouldn’t have been as nice, but tomatoes cooked on the stove as a sauce work well. Strange but interesting!

    • Elizabeth on November 2, 2011 at 1:13 pm

    Also – this soup was also very nice as a chilled gazpacho – then you can even swirl some fat free plain yoghurt in for fun (I’d added garlic to mine – am an addict…). Thanks again – loving this site!!! x

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