Sweet Cherry Tomato & Roasted Peppers Soup
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  1. 1 x red pepper
  2. 1 x yellow pepper
  3. 1 x small onion
  4. 2 x cloves garlic
  5. 12 x cherry tomatoes
  6. 1 x vegetable stock cube
  7. 1 tbsp of vegetable oil
  8. Crushed black pepper
  1. Heat oven to 180 oC (350F)
  2. Chop pepper into chunks, peel onion and chop into chunks
  3. Place peppers, onions, garlic and tomatoes onto a large baking tray and drizzle with oil
  4. Place baking tray into oven and roast for 15 mins
  5. Prepare stock by dissolving stock cube in 1 pint (0.5 litres) of boiling water
  6. Remove vegetables from oven and empty into a large saucepan and add stock and seasoning, bring to boil & simmer for 10 mins
  7. Remove from heat and using a blender blend until smooth
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