Roasted Tomato Soup
Thursday, 29 August, 2019

Roasted Tomato Soup

Ingredients

250ml fresh filtered water or vegetable stock 100g fresh tomatoes
1 red pepper
250ml passata
Option – replace 100ml of water with non-dairy milk to create a creamy soup salt and pepper to taste 50g fresh basil
1 tbsp olive oil
1 tbsp Udo’s Choice Ultimate Oil Blend 

 

SERVES

3

 

TAKES

40-45 Minutes 

This roasted tomato and pepper soup is the perfect addition to your diet, whether it's a fresh Summer meal or a warming lunch in Winter. Not only does it taste amazing but the addition of Udo's Choice Ultimate Oil Blend makes it amazingly healthy too! 

  

Method

Preheat oven to 190C (gas mark 5)

Roughly chop the tomatoes and pepper and place in a roasting tin, drizzle with olive oil and add a pinch of salt and pepper.

Roast vegetables in oven for 20-25 minutes until soft but not burnt.

Once roasted put tomatoes and pepper in a blender and add passata and water/stock and basil. Depending on the size of your blender you may need to do this in 2 batches.

When you have a smooth soup store in three containers ready to reheat as required and serve topped with a drizzle of Udo’s Ultimate Oil.

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