Serves
2
Roasted Red Pepper and Tomato soup
Roast the ingredients, and blend with water. Super simple.
Ingredients
- 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
Directions
- 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
