Roasted Red Pepper and Tomato Soup

Finding a lunch that is both filling and healthy can be hard. The answer, soup. But not just any soup, homemade roasted red pepper and tomato soup! By making your soup at home rather than buying it in a store means that you can more easily control sugar and salt intake.

---

Makes 2

For this recipe you will need:

1 red bell pepper

1 red onion

2 cloves of garlic (or as much as you like!)

1 can of chopped tomatoes (or 3 cups of fresh tomatoes)

A little light oil

2 bay leaves

1tsp dried basil

Cracked black pepper

100ml water

---

Method:

1) Preheat your oven to 180°C.

2) Roughly chop your bell pepper and red onion into large chunks (if you are using small fresh tomatoes you can leave these whole, if they are large I would suggest cutting them too).

3) Place your vegetables onto a tray along with your garlic cloves (pre-peeled).

4) Spray your vegetables with some light oil (I use fry light) and place in the oven for 20 minutes (until the vegetables are soft and start to catch).

5) Place your oven cooked vegetables into a blender, along with your canned tomatoes (or cooked fresh tomatoes).

6) Blend until smooth and then transfer into a small saucepan.

7) Bring the soup to a simmer and add your black pepper (to taste), your bay leaves, basil and water.

8) Simmer for 10 minutes (to make sure the bay leaves have had enough time to work) and serve with your choice of bread!

---

Nutritional Information:

Total Fat - 1g

Total Calories - 50 kcal

Disclaimer: Please bare in mind that the nutritional information given in this blog is subject to the brands that are used, as well as the online information provided for each brand.