Yummy Roasted Red Pepper & Tomato Soup!!!
Dan is still looking incredibly slim and maintaining his weight loss amazingly. I’ve had a major slip recently and 7 lbs has crept up on me…bad times!! The annual Cyprus trip is less than 3 months away and I’ve got some serious work to do, especially if i’m gonna been seen by the pool in my bikini and more importantly i want to eat whatever i want without feeling guilty! So… it’s definitely time for soups and salads!!!
Ingredients: Serves 2-3
- 1 red pointed sweet pepper
- 400g chopped tomatoes
- 1 medium brown onion, roughly chopped
- 3 cloves of garlic (or 3 tsp of finely diced or crushed)
- 350 ml/ 1 1/2 cups of vegetable stock
- 1 1/2 tsp dried basil
- 1/2 tbsp olive oil
- salt and pepper to taste
- 1/2 tsp dried chili flakes (optional)
- basil pesto and ciabatta to serve (optional)
And here’s how to do it:
Roast the red pepper chunks and roughly diced onion in 1/2 tbsp of olive oil in the oven at 175°c for around 15 mins or until the peppers and the onions have softened.
Next place the peppers, onions, chopped tomatoes, garlic, basil and chili flakes in a blender or food processor and blend until smooth.
Place the blended mixture in a large saucepan. Over a medium heat gradually add the vegetable stock and some freshly ground black pepper (around 15 twists of the pepper mill) to the soup base and stir until combined.
Continue to simmer for around 5 mins or until the soup is completely heated through. Taste and add a pinch of salt if needed.
Serve with a teaspoon of your favorite pesto and ciabatta or whatever takes your fancy…dyl-icious!!