Roasted tomato and red pepper soup with basil

Name: Roasted tomato and red pepper soup with basil
Total time: 1 h
Cuisine: Italian
Ingredients: 800g ripe tomatoes, halved; 3 red peppers, deseeded and chunked; 1 red onion, cut in wedges; 4 garlic cloves, unpeeled; 500ml dairy free egg free gluten free vegetable stock; 1 tsp smoked paprika; 20g fresh basil; 2 tsp low fat cooking spray

Sweet oven roasted tomatoes and peppers blitzed into a bright, smoky soup with fresh basil.

Time1 hr
LevelEasy
Costabout £0.88 a head
Oven200°C (180°C fan)

4 servings

Ingredients

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800 gripe tomatoeshalved
3red peppersdeseeded and chunked
1red onioncut in wedges
4garlic clovesunpeeled
500 mldairy free egg free gluten free vegetable stock
1 tspsmoked paprika
20 gfresh basil
2 tsplow fat cooking spray

Method

1
Heat the oven to 200°C (180°C fan).
2
Spread the tomatoes, peppers, onion and garlic on a large baking tray. Spray well and season. Roast for 40 minutes until soft and charred at the edges.
40 min
3
Squeeze the garlic out of its skins into a pan and add the roasted vegetables, stock and paprika.
4
Simmer for 5 minutes, then add most of the basil.
5 min
5
Blitz until smooth with a stick blender. Season to taste.
6
Serve with the remaining basil torn over the top.

Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.