Hands up who’s started 2017 with the intention to try and eat a little healthier?After our first week or so back in work I must say our trusty fridge is much fuller than usual, with healthy salads and last nights healthy left overs. I love seeing people eating delicious, nutritious healthier foods but I understand how much effort sometimes needs to go into maintaining a healthy food lifestyle. This is why I wanted to share with you my healthy and warming Tomato, Basil & Red Pepper Soup.
I am so fickle when it comes to soup. I go through faces where I could eat it every day for weeks and then suddenly my opinion changes and the though of a liquid lunch seems seriously depressing. However I have 3 soup recipes that I never get sick of. The first I’ve already shared with you, my Thai Carrot & Sweet Potato Soup, which I only ever make in huge quantities because it’s such a go-to in my freezer as it’s by far one of my favourite lunches. The second is this one (I mean who doesn’t like tomato soup?). The third I’m going to keep a mystery to share with you in the future!
This soup has January cold days written all over it. It’s so comforting and will warm you from the inside out on those cold, windy, wet, grey days (However it is also extra delicious in the summer when all those fabulous tomatoes are in season). With so many cold and wet day’s in January I often double the recipe and freeze the remaining portions so I always have a healthy, quick option in the house. It’s also a perfect option to take to work, especially if you’re behind with your food prep. In the past I’ve also cut the portions into half to serve as a starter or to have as a snack if I’ve had a particularly long or busy day and need a bit of an extra pick me up without wanting to eat a heavy meal or high calorie snack.
This recipe really is as easy as it comes, where pressing the button on your liquidiser is about as challenging as it gets. This means there really is no excuse for not having some healthy and delicious options available in the house.
Tomato, Basil & Red Pepper Soup
Serves: 3 Time: 50 minutes Difficulty: Easy
- 500g of Plum Tomatoes (Each Cut into 4)
- 3 Red Peppers (Each Cut into 8)
- 2 Tbsp of Fresh Rosemary (Stripped from the Stem)
- 5 Fresh Bay Leaves
- 4 Cloves of Garlic (Chopped in half)
- 1 Tbsp of Thyme
- 1 Tbsp of Avocado Oil (or Olive Oil)
- 30g of Fresh Basil
- 3 Tbsp of Apple Cider Vinigar
- 3 Tbsp of Tomato Puree
- 100ml of Water
- 3 Tbsp of Greek Yogurt (Optional)
- Pre-heat the oven to 190°
- Place the tomatoes and red peppers in a roasting tray and sprinkle over the rosemary, bay leaves, garlic cloves and thyme. Drizzle the avocado oil over the tomatoes and peppers.
- Roast in the oven for 30 minutes until soft.
- Once cooked, place the veggies in a liquidiser or large pan if you have a hand held one.
- Remove the bay leaves and then add the basil, apple cider vinegar, tomato puree and water (you may not need all the water or you may need slightly more depending on preference). Liquidise the mixture until smooth. You want the mixture to be just slightly more liquid than the desired end consistency.
- Place the mixture in a large pan and bring to a simmer. Allow the soup to reduce down for 10-15 minutes before serving (You can do this step when re-heating the mixture if you’d rather).
- Serve with a Tbsp of Greek Yogurt.