Creamy mixed roast peppers and tomato.
Slice peppers and tomatoes into chunks. Place in over tray and drizzle with olive oil and sprinkle with salt.
Place in oven at around 170 and flip regularly for around 30 minutes until there is a mix of colours including light and dark brown.
Place butter, schallots and fresh basil and mixed dried herbs in a saucepan and cook on a low heat until soft. Add the chopped leak and cook for a further 5 minutes. Turn off and leave to cool until veg are cooked.
Once veg is cooked, cut into small bits and add to saucepan and turn onto medium heat. Add half a litre of chicken stock to veg.
Add cream to the oven tray used for veg and stir to get all flavour.
Blend the cooked veg into a smooth consistency and then stir in the cream.
For the creme freche, chop 1 clove garlic and mix into creme freche and add salt.
Stir into final soup.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (221g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 15 (19%)|
|Amt Per Serving||% DV|
|Total Fat 1.7g||2 %|
|Saturated Fat 0.4g||2 %|
|Monounsaturated Fat 0.7g|
|Polyunsanturated Fat 0.3g|
|Cholesterol 3.8mg||1 %|
|Sodium 1054.9mg||36 %|
|Potassium 352.1mg||9 %|
|Total Carbohydrate 12g||4 %|
|Dietary Fiber 1.1g||4 %|
|Sugars, other 10.9g|
|Protein 4.4g||6 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 79
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