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Serves 2

Roasted Red Pepper and Tomato soup

Roast the ingredients, and blend with water. Super simple.


  • 425g tomatoes, halved
  • 1 red onion, peeled and quartered
  • 2 red peppers, chopped
  • 1 tbsp olive oil
  • 4 garlic cloves
  • 1 tsp dried thyme
  • 200ml water
  • 1 tbsp red wine vinegar
  • 12 fresh basil leaves
  • 3 tbsp ricotta


  • Preheat oven to 180°C.
  • Put the tomatoes, red onion, and peppers into a large roasting dish and add the olive oil and mix everything around.
  • Pop the cloves in whole and sprinkle over the dried thyme.
  • Bake for 30-40 minutes until the vegetables are soft and caramelizing.
  • In a large pan, add the water, vinegar and basil leaves and tip in the contents from the roasting dish.
  • Using a hand blender, blend everything until smooth. Or you can use a food processor.
  • Heat until everything is hot again, if needed.
  • Season to taste with salt and pepper.
  • Serve into 2 bowls and top each with 1.5 tbsp ricotta.
  • Kcal: 357
  • Protein: 18g
  • Fat: 19g
  • Carbs: 22g
  • Fibre: 7.1g

Hi, I’m Steve and I hope you are enjoying our collection of recipes.

Steve Grant

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