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Roasted Tomato and Pepper Soup
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Recipe and image Udo’s Choice (www.udoschoice.co.uk)Tomatoes, containing significant amounts of lycopene, and red peppers, containing significant amounts of beta carotene, are good sources of antioxidants. Serve this peppery soup with chunks of wholemeal crusty loaf.
Roasted Tomato and Pepper SoupIngredients
- 320g Tomatoes, cut into 2” pieces
- 450g Red bell peppers, cut into 2” pieces
- 1/2 Large Spanish onion, cut into 1” pieces
- 480ml chicken or vegetable broth, heated
- 60ml Udo’s Choice Ultimate Oil Blend
- Sea salt and pepper to taste
Method
- Preheat oven to 375° F / 190° C / gas 5. Line 2 baking sheets with parchment paper.
- Place tomatoes, peppers, and onions on sheets.
- Roast vegetables until soft and browned along edges (approx 45 mins).
- In batches, blend with hot broth until smooth.
- Reheat to serving temperature if necessary. Stir in the Udo’s Oil and season to taste.
