Tomato and Red Pepper Soup

Sauté onion and garlic, simmer with tomatoes, peppers, and stock, then blend until smooth and garnish with parsley and cream.

Vegetarian Healthy Soup Quick Low Calorie

Estimated Nutrition

Calories

243.1

kcal / serving

486.2 kcal total

Carbs

25.8g

per serving

51.6 g total

Fat

12.3g

per serving

24.5 g total

Protein

7.4g

per serving

14.8 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy

Double Cream

optional swirl

Liquids

250

Chicken Stock

or vegetable stock

250

Vegetable Stock

alternative to chicken stock

NutsSeeds

cloves

Garlic

chopped

dash

Sea Salt

to taste

dash

Black Pepper

to taste

handful

Parsley

fresh, chopped

Vegetables

0.5

piece

Onion

chopped

800

Tomato

tinned

450

Red Pepper

from a jar

Method

Season with salt and pepper and serve with parsley and a drizzle of cream.

Return the soup to the pan to warm through.

Transfer the mixture to a blender and process until smooth.

Reduce heat and simmer gently for five minutes.

Pour in 250ml of stock and bring the mixture to a boil.

Add the tinned tomatoes and jarred red peppers to the pot.

Sauté the chopped onion and garlic in a pot until softened.