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Roasted Red Pepper and Tomato Soup

Summer doesn't seem to want to make an appearance this year, so why not whip up this nourishing feel good soup?!


Packed with phytonutrients and antioxidants from the red peppers and tomatoes means this is full of anti-inflammatory nutrients to support your energy levels, skin, heart health and mental function!


The addition of cannellini beans adds in a good source of protein and fibre, so we won't need to eat a whole loaf of bread on the side to stay full!!


Cooked with lots of herbs adds even more vitamins and minerals as well as flavour.


I serve mine with a couple of slices of gluten free sourdough.


Enjoy!



INGREDIENTS


10-16 large tomatoes

4 red peppers

4 cloves garlic

4 tablespoons dried herbs (oregano, thyme, rosemary, basil)

Olive oil, for drizzling

2 large handfuls of fresh basil leaves

1 x 400g tin of cannellini beans, drained and rinsed.

4 tablespoons tomato puree

1 litre bone broth or stock

2 tablespoons tamari or soy sauce

salt and pepper, to taste



METHOD

  1. Preheat oven to 170c fan.

  2. Quarter tomatoes and slice peppers into thick strips. *Option to peel skins here if you need to reduce your fibre.

  3. Peel and halve the garlic cloves.

  4. Place the tomatoes, peppers and garlic on a baking tray (or two) with the dried herbs, salt and pepper and drizzle with olive oil (I used basil infused to up the flavour!)

  5. Bake for 25 - 30 minutes.

  6. Place roasted tomato, pepper and garlic into a saucepan or blender. *remove garlic if this is a trigger food for you.

  7. Add fresh basil, cannellini beans, tomato puree, stock and soy sauce to saucepan or blender.

  8. Blend until smooth.

  9. Heat up the soup in a pan for a few minutes, season to taste.

  10. Serve and enjoy!

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