Roasted Pepper & Tomato Soup


Ingredients (Serves 3)

  • 680g Roma tomatoes, quartered

  • 1/2 white onion, quartered

  • 1/2 red peppers, quartered

  • 1 1/2 tbsp olive oil

  • 590ml vegetable broth 2 tsp dried basil

  • 1 tsp dried oregano

  • 3 tbsp Greek Yoghurt


Method

  • Firstly, preheat oven to 200°C/400°F/Gas 6.

  • Line a baking tray with aluminium foil and lay the tomato, onion and bell pepper across in a single layer, drizzle olive oil all over and season with salt and pepper.

  • Roast for about 40-45 minutes or until the vegetables are nice and soft. Meanwhile, in a medium-sized pot, bring the broth and herbs to boil.

  • Blend the vegetable mix (you might need to do it in two stages) and add it to the broth, giving it a good stir.

  • Simmer for 5 minutes, before serving in three bowls with a dollop of Greek yoghurt on each.

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