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Tomato and Red Pepper Soup

Servings 4

Ingredients

  • 800 g Tomato (plum tomatoes work best) approx 10 tomatoes
  • 2 Sticks of celery
  • 2 Red peppers (deseeded & cut into slices)
  • 1 tbsp Balsamic vinegar
  • 1 tbsp Garlic-infused oil
  • 15 g Basil
  • 1 tsp Sugar
  • 400 ml Vegetable stock (I used the Low FODMAP Massel vegetable stock cube)

Instructions

  • Preheat the oven to 160 degrees or gas mark 3. 
  • In a large roasting tray, place the tomato slices in halves (cut side facing upwards), and slices of red peppers (skin-side up). IMPORTANT! As above, if you are particularly intolerant to fructose, do not roast the tomatoes as this increases the FODMAP content. They can be cooked in a pan a little later. 
  • Drizzle with balsamic vinegar, garlic-infused oil, caster sugar, salt and pepper, then place in the oven for 1 hour.
  • Add the cooked tomatoes and red peppers to a pan along with the vegetable stock, celery and basil, and blend until smooth.
  • Put the soup through a sieve (to remove any skin and tomato seeds), heat up slightly on the hob and serve with gluten free bread.