Soups

Tomato soup

Mirena Ivanova
October 20, 2013
126
4
1 kilo of ripe tomatoes cut into quarters
250g red onions cut into wedges
4 garlic cloves
3 fresh rosemary sprigs
2 large red peppers quartered and de-seeded
4 tablespoons olive oil
300 ml of heated vegetable stock
1 tablespoon red wine vinegar
4 dashes Worcestershire sauce (optional)
A few sprigs of parsley
1 dash of Tabasco sauce (optional)
Pre-heat the oven to 220 degrees centigrade. Place the tomatoes, onions, garlic, rosemary & peppers into a large roasting tin. Drizzle with olive oil and roast for 45 minutes until tender and beginning to char. Remove from the oven and blend briefly so that the mixture is still a bit chunky. Tip into a large pan and add the tock, vinegar, Worcestershire sauce and Tabasco sauce. Heat gently through and serve with parsley sprigs and chunky bread.
Nutritions

Calories
214

Sodium
804mg
33% DV

Fat
18g
28% DV

Protein
5g
10% DV

Carbs
14g
4% DV

Fiber
2g
10% DV
EuropeanRoasted