Roasted Tomato Soup Recipe
Ingredients
| Tomatoes | 450 Gram (1 Pound) | |
| Oil | 2 Tablespoon | |
| Red pepper | 1 , cored, seeded and chopped | |
| Carrot | 1 , grated | |
| Celery stick | 2 , sliced | |
| Chopped fresh oregano/0.75 teaspoon dried oregano | 1 Tablespoon | |
| Torn basil/1 teaspoon dried basil | 1 Tablespoon, dried (Use Fresh Ones) | |
| Hot water | 750 Milliliter (1.25 Pints) | |
| Salt | 1 Teaspoon | |
| Pepper | 1⁄4 Teaspoon | |
| Basil/2 tablespoons chopped fresh parsley | 1 Tablespoon (For Garnish) | |
| Oregano/2 tablespoons chopped fresh parsley | 1 Tablespoon (For Garnish) |
Nutrition Facts
Serving size: Complete recipe
Calories 479 Calories from Fat 293
% Daily Value*
Total Fat 33 g51.3%
Saturated Fat 4.5 g22.6%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 2128.8 mg88.7%
Total Carbohydrates 45 g15%
Dietary Fiber 18.2 g72.8%
Sugars 22.2 g
Protein 9 g18.4%
Vitamin A 422.2% Vitamin C 398%
Calcium 42.3% Iron 54.3%
*Based on a 2000 Calorie diet
Directions
Cool slightly, then peel and chop them.
Heat the oil in a pan and saute the pepper, carrot and celery over a medium heat for a few minutes.
Add the oregano and basil, stir well and cook for a few more minutes.
Add the water and tomatoes.
Season with salt and pepper.
Half cover and simmer for about 20 minutes.
Transfer to a food processor or blender and blend for a few seconds.
Return the soup to the pan and reheat if necessary, then serve garnished with fresh basil and oregano leaves or chopped parsley.
For a thicker consistency, add 200g (7oz) chopped cooked potatoes to the vegetables.
For an even heartier soup, add some cooked grain 10 minutes before the end of the cooking time.
For a creamier soup, add a little soya milk or cream just before serving.
Chef
