Roasted Tomato & Pepper Chilli soup
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By Bellamurphy
Roasted Tomato & Pepper Chilli soup
4 steps
Prep:15minCook:1h 40min
Creamy, tasty, healthy soup.
Updated at: Tue, 14 May 2024 12:45:00 GMT
Nutrition balance score
Great
Glycemic Index
35
Low
Glycemic Load
10
Low
Nutrition per serving
Calories153.6 kcal (8%)
Total Fat4.7 g (7%)
Carbs27.3 g (10%)
Sugars17 g (19%)
Protein4.7 g (9%)
Sodium485.8 mg (24%)
Fiber6.7 g (24%)
% Daily Values based on a 2,000 calorie diet
Ingredients
8 servings
Instructions
Step 1
Quarter tomatoes, onions and red peppers, add to a couple of roasting tins. Chop chilli, add to veg, season well, add the oil and mix well.
Step 2
Roast in a hot oven at 200 for 1hr to 1hr 30, stirring well a couple of times through until the veg is softened.
Step 3
Let cool a little, add to a large soup pot, make up stock and add to the veg along with a spoon of sugar and a couple of stocks of basil is you have any.
Step 4
Blend the soup, with a stick blender, check for seasoning.
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