Red Pepper, Tomato and Garlic Soup Recipe

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Ingredients:

Serving

Directions:

Preheat the oven to 400°F.
Place the peppers, onions, tomatoes and garlic in a large, shallow roasting tin.
Pour over 2 tbs of the oil and season with salt and pepper. Roast for 40 minutes, until tender and tinged brown at the edges.
Remove from the oven and cool slightly. Peel the skin off the peppers and tomatoes, then roughly chop with the onions; squeeze the garlic flesh out of the skins.
Heat the remaining oil in a large pan, add the roasted vegetables, garlic and herbs. Add the broth then cover and simmer for 25 minutes.
Remove the thyme, bay leaf and oregano from the pan. Allow the soup to cool slightly, then sieve of puree until smooth. Return to the pan, adjust the seasoning and re-heat gently.
Pour the soup into bowls and add a few basil shreds to each one.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	121.28 Kcal (508 kJ)
Calories from fat	63.5 Kcal
		% Daily Value*
Total Fat	7.06g	11%
Sodium	723.18mg	30%
Potassium	446.81mg	10%
Total Carbs	10.36g	3%
Sugars	5.31g	21%
Dietary Fiber	2.7g	11%
Protein	1.64g	3%
Vitamin C	122.1mg	203%
Iron	0.2mg	1%
Calcium	39.1mg	4%

Amount Per 100 g
Calories	35.22 Kcal (147 kJ)
Calories from fat	18.44 Kcal
		% Daily Value*
Total Fat	2.05g	11%
Sodium	210.01mg	30%
Potassium	129.75mg	10%
Total Carbs	3.01g	3%
Sugars	1.54g	21%
Dietary Fiber	0.78g	11%
Protein	0.48g	3%
Vitamin C	35.5mg	203%
Iron	0.1mg	1%
Calcium	11.4mg	4%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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