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Roasted Red Pepper and Tomato Soup
Roasted Red Pepper and Tomato Soup

Before you jump to Roasted Red Pepper and Tomato Soup recipe, you may want to read this short interesting healthy tips about Healthy Eating Can Be An Easy Choice.

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One way to approach this to begin seeing some results is to understand that you do not need to alter everything at once or that you should completely get rid of certain foods from your diet. Even more important than totally modifying your diet is simply substituting healthy eating choices whenever possible. As you get accustomed to the taste of these foods, you will discover that you’re eating more healthily than before. As with many other habits, change occurs over a period of time and as soon as a new way of eating becomes part of who you are, you will not feel the need to go back to your old diet.

Hence, it should be fairly obvious that it’s easy to add healthy eating to your everyday life.

We hope you got insight from reading it, now let’s go back to roasted red pepper and tomato soup recipe. You can have roasted red pepper and tomato soup using 9 ingredients and 5 steps. Here is how you cook it.

The ingredients needed to cook Roasted Red Pepper and Tomato Soup:
  1. You need 2 Tbsp olive oil
  2. Provide 1 onion, chopped
  3. Get 2 large red peppers, seeds removed and roughly chopped
  4. Provide 2 cloves garlic, chopped
  5. Prepare 600 g (21 oz) ripe tomatoes, quartered
  6. Use 1 x 400g (14oz) tin chopped tomatoes
  7. Get 4 cups chicken stock or vegetable stock
  8. Take 1 Tbsp chopped fresh basil, to garnish
  9. Take Extra virgin olive oil, to garnish
Instructions to make Roasted Red Pepper and Tomato Soup:
  1. Heat the olive oil in a large saucepan. Sauté the onion, peppers, and garlic for about 5 minutes. Add the fresh tomatoes and cook for another 3-4 minutes.
  2. Add the tinned tomatoes, the stock and 1 (250ml) cup of water. Bring to the boil, reduce the heat and simmer for 30 minutes.
  3. Remove from the heat and allow to cool a little. Purée the soup in batches in a food processor or with a hand-held blender. Strain through a coarse sieve and add a little extra stock, if desired.
  4. Roasting the vegetables gives the soup a delicious flavour. Simply halve the onions, tomatoes and peppers, place them on a lined baking tray. Drizzle with a little olive oil and roast in a 200°C (gas mark 6) oven for 60 minutes, turning the onions and peppers once. Next, peel the skin from the cooked peppers and tomatoes. Add the vegetables to the soup.
  5. Season to taste with salt and freshly ground black pepper. Serve hot, and garnished with the basil and a drizzle of extra virgin olive oil. Serve Hot with bread.

This soup is low in calories and high in taste. Easy to make roasted tomato and red pepper soup. Warm the olive oil in a thick-bottomed pot over medium heat. Drain the tomatoes, and add to the pot with the red wine vinegar and a pinch of salt. How to make Creamy Roasted Red Pepper and Tomato Soup.

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