Roasted Tomato Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
12 large tomatoes8 cloves of garlic2 large onionsone fresh red chili1TBS Olive oil3 Oxo cubes and three cups of water or three cups of any kind of stock.4 Bay leaves1TBSP PaprikaSalt and Pepper to taste.
Cut tomatoes into quarters, take out the hard bits and green bits.
Slice the onions.
Peel the garlic.
Chop the chill.
Throw it all in an oven proof dish, add olive oil, stir.
Add salt and pepper.
Cook for about 40 mins medium heat.
When ready transfer veg to a large pan.
Add three cups of stock (I used three vegetable cubes and three cups of water).
Add 4 Bay leaves.
Boil.
Add salt and pepper to taste, leave to simmer for about half an hour.
Turn off pan, remove bay leaves,
Leave pan to cool then blitz the veg into a soup. I use a hand blender but you can use a liquidizer (make sure soup is cool before blending).
Return back to the pan heat when ready.
Serving Size: serves four very well
Number of Servings: 4
Recipe submitted by SparkPeople user VPLMOO.
Slice the onions.
Peel the garlic.
Chop the chill.
Throw it all in an oven proof dish, add olive oil, stir.
Add salt and pepper.
Cook for about 40 mins medium heat.
When ready transfer veg to a large pan.
Add three cups of stock (I used three vegetable cubes and three cups of water).
Add 4 Bay leaves.
Boil.
Add salt and pepper to taste, leave to simmer for about half an hour.
Turn off pan, remove bay leaves,
Leave pan to cool then blitz the veg into a soup. I use a hand blender but you can use a liquidizer (make sure soup is cool before blending).
Return back to the pan heat when ready.
Serving Size: serves four very well
Number of Servings: 4
Recipe submitted by SparkPeople user VPLMOO.
Nutritional Info Amount Per Serving
- Calories: 179.8
- Total Fat: 5.6 g
- Cholesterol: 0.0 mg
- Sodium: 417.8 mg
- Total Carbs: 33.4 g
- Dietary Fiber: 8.1 g
- Protein: 5.6 g
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