Food · Gluten free · Low Carb · Recipes · Slimmingworld · Weightwatchers

Roasted Tomato and Red Pepper Soup – Syn free

Cooking time apx 1hr

Prep 10mins

So this is a soup that just happened. One of those soups where you put ingredients together and it just works! It requires roasting all the vegetables together before finally cooking in a pan and blending. I don’t possess a soup maker so I can’t say how the ingredients would work without roasting but I think roasting enhances the flavour. I wasn’t going to do a recipe for this soup as there are many similar out there but it’s so nice and I wouldn’t be able to recreate it from memory if I didn’t make a record of it! Feel free to spice yours up with some cayenne for a hotter version!

Ingredients

  • 4 ripe Beef tomatoes
  • 12 ripe cherry tomatoes

This is the apx qty I used

  • 1 red onion quartered
  • 2 medium carrots cut into batons
  • 2 sticks of celery cut into batons
  • 4 peeled garlic cloves
  • 1 red pepper deseeded and cut into quarters
  • Butter frylight

(Place all of the above in a roasting dish, spray with frylight and place in a medium oven for apx 40 mins until softening)

  • 2 chicken stock pots
  • 1 heaped tbsp tomato puree
  • 1 tbsp Worcester sauce
  • 1/2 tbsp balsamic vinegar
  • 2 tsp sweetener
  • Apx 600 ml boiling water
  • Apx 1 dozen Fresh basil leaves
  • Fresh ground salt and pepper

Remove baked vegetables from the tray and place in a large pan with stock, tomato puree, water, Worcester sauce, and balsamic vinegar. Bring to the boil, then simmer until celery is tender. Tear Basil leaves and add to soup. Blitz with hand blender until smooth. Add sweetener, salt and pepper to taste and more water if required

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