1. Roast red peppers, carrots, one onion( roughly chopped), whole tomatoes( if using) in olive oil and 2 bashed garlic cloves for about 30 minutes until soft. Cool and peel off the skin if possible-if not leave it on.
2. In a saucepan melt a tablespoon of butter and add a splash of water then add the diced red onion and 2 crushed garlic cloves in a saucepan and soften for 5-10mins, then add tinned tomatoes, stock and red peppers and cover with water
3. Bring to the boil, then liquidise the soup using a stick blender. Add water until the right consistency is achieved and the soup is fully combined.
4. Season well with salt and pepper. If the soup is too tart it may need a teaspoon of caster sugar to balance out the acidity of the tinned tomatoes.
Notes: Can be made gluten free by using gluten free stock
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (238g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 3 (8%)|
|Amt Per Serving||% DV|
|Total Fat 0.3g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0.1g|
|Cholesterol 0mg||0 %|
|Sodium 508mg||18 %|
|Potassium 269.8mg||7 %|
|Total Carbohydrate 8.8g||3 %|
|Dietary Fiber 2.1g||8 %|
|Sugars, other 6.7g|
|Protein 1.2g||2 %|
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Calories per serving: 40
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