I made this delicious soup a couple of days ago: Spicy Roasted Tomato and Red Pepper Soup. Having the vegetables roasted first gives another flavour dimension, and there is a good kick from some Tabasco sauce. Great for a cold autumn or winter evening! After putting the ingredients into a calorie calculator, it comes out at around 120 calories per bowl! Even better!
My photos are rubbish…I apologise! You can quickly bypass them by jumping to the recipe to print it off! You won’t be disappointed with the flavour!
I wanted to keep this soup low in fat, so when it came to roasting the vegetables, I didn’t smother in olive oil, I just sprayed with a little one-cal oil spray. What goes into this soup I hear you ask? Well, there are tomatoes, red peppers, red onions, garlic and rosemary. That all gets roasted first.
When all nicely charred and softened, the veggies and herbs get blitzed in a blender with some hot stock, red wine vinegar, Tabasco sauce and Worcestershire sauce.
Now, if you don’t want a bitty soup, you will need to strain all the seeds and stuff out, but life is too short for me to do that, so we ate the soup with the bits left in – yummy!
Spicy Roasted Tomato & Red Pepper Soup
- 2kg tomatoes, quartered
- 700g red onions, chopped
- 4 red bell peppers, deseeded and chopped
- 8 garlic cloves
- 6 sprigs fresh rosemary, leaves removed from stalks
- one-calorie oil spray
- 300ml hot vegetable stock
- 2 tbsp red wine vinegar
- 1 tbsp Worcestershire sauce
- 1 tsp Tabasco sauce
- Place the tomatoes, red onions, red bell peppers, garlic and rosemary leaves into a roasting dish. Spray with oil spray and place into a hot (200C) oven for 30-40 minutes until soft and slightly charred.
- Blend the vegetables with the hot stock in a food processor, or in a saucepan with a hand-held blender.
- If wished, put the soup through a strainer to remove seeds etc
- Stir in the vinegar, Worcestershire and Tabasco sauces.
- Serve immediately.
- Stores well overnight to be re-heated the next day.