Try this Roasted Tomato & Pepper Soup recipe, or contribute your own.
Suggest a better descriptionPreheat oven - 200°/Gas 6
Line a baking tray with baking paper.
Put peppers, onion and potato in a bowl with the oil and toss to coat. Spread out in a large roasting tin.
Put the tomatoes on the baking tray, cut side up. Roast all the veg in oven for 40-45 minutes until tender and tinged brown at the edges.
Put the roasted veg and tomatoes in a saucepan, add half the stock and basil, then puree. Add the rest of the stock and heat through gently.
Serve with a swirl of creme fraiche with warm crusty bread.
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Serving Size: 1 Serving (140g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 72 | ||
Calories from Fat: 2 (3%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.2g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0.1g | ||
Cholesterol 0mg | 0 % | |
Sodium 6.1mg | 0 % | |
Potassium 387.7mg | 10 % | |
Total Carbohydrate 15.8g | 5 % | |
Dietary Fiber 2.4g | 10 % | |
Sugars, other 13.4g | ||
Protein 2g | 3 % | |
Powered by: USDA Nutrition Database 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: 72
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