Roasted Tomato & Red Pepper Soup
Total Time
40 minutes
Prep Time
0 seconds
Cook Time
40 minutes
Rating
0 out of 5 stars
(0)
Ingredients
2 servings
- 1 small red onion
- 2 cloves garlic
- 3 plum tomatoes
- 1 red peppers
- 1 tablespoon mixed dried herbs
- 1 tablespoon tomato purée
- 1 tablespoon apple cider vinegar
- 6.7 fl oz almond milk
- 1 tablespoon olive oil
- pinch of sea salt & black pepper
How would you rate this recipe?
Preparation
Step 1
Preheat oven to 190C (375F), fan setting.
Step 2
Place the red peppers, tomatoes and mixed herbs on a baking tray and drizzle with some olive oil, a pinch of salt and pepper. Roast for 30 minutes until soft on the inside and charred on the outside. Remove and leave to one side.
Step 3
Meanwhile, place a pan over a medium heat with a drizzle of olive oil. Add the onion and garlic and cook for 5-10 minutes, before adding the tomato puree and apple cider vinegar.
Step 4
Add the red pepper mix and almond milk to the onion pan and cook for 2 minutes. Once cooked, blitz the soup using a hand blender until smooth.
Step 5
Save recipe for the next time?
