Roasted Pepper and Tomato soup
Excellent roasted pepper soup
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 6
white meat free
gluten free
red meat free
shellfish free
dairy free
pescatarian
- 3 garlic cloves minced
- 1 tsp sugar
- 1 can diced tomatoes
- 2 onions diced
- 5-6 peppers roasted on bbq
- i handful fresh or 1tsp dry basil
- 3-4 cups stock ( i used veg stock)
- Carbohydrate 6.48163333333333 g
- Cholesterol 0 mg
- Fat 0.174833333333333 g
- Fiber 1.43883338054021 g
- Protein 1.07366666666667 g
- Saturated Fat 0.0350283333333333 g
- Serving Size 1 1 Serving (104g)
- Sodium 198.778333333333 mg
- Sugar 5.04279995279312 g
- Trans Fat 0.050425 g
- Calories 29 calories
Roast the peppers on the bbq then remove skins once cooled and chop into quarters In a pot, in some butter or oil, fry the onions, once soft, add the tomatoes, stock sugar and basil. Season to taste. Simmer for 20 minutes, add the roasted peppers and simmer for 10 more minutes, I added garlic with the peppers because I forgot to put them with the onion. Once simmered use the immersion blender to make smooth, add 1/2 cup cream or hummus or other as like to taste.
