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!
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