Roast Tomato and Capsicum Soup is great for winter as it tastes good and isn’t high in calories.
This recipe serves one person – so adjust to fit your family!
Roast Tomato and Capsicum Soup
A rich and flavorful soup made with roasted tomatoes and capsicum. Smooth, aromatic, and perfect as a comforting starter or light meal.
Course: Clean EatingCuisine: AmericanDifficulty: Easy
Servings
4
servingsPrep time
15
minutesCooking time
30
minutesCalories
300
kcalTotal time
45
minutes
Cook Mode
Keep the screen of your device on
Ingredients
4 large Tomatoes-chopped
1 number Red capsicum-chopped
1 number Brown onion-chopped
2 number Cloves garlic-sliced
1 tbsp Basil leaves-torn
2 tbsp Low-fat cottage cheese to serve
1 number Slice wholemeal mountain bread-toasted
Directions
- Preheat the oven to 180 degrees.
- Combine tomato, capsicum, onion and garlic in a baking dish.
- Cover with foil and roast for about 30 minutes until vegetables are soft.
- Blend the vegetables and transfer to a saucepan to re-heat.
- Serve with basil, cottage cheese and toasted bread.
- Recipe Hints and Tips:
- Roast Tomato and Capsicum Soup is suitable for freezing for up to three months.
- Freeze in an airtight container
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