Roasted Tomato and Red Pepper Soup - Helen Ridgeway Nutrition
When soup season is approaching, this roasted tomato & red pepper soup is perfect for using up the last of the summer produce.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at helenridgeway.com.
Ingredients
- 4-5 large tomatoes ((about 600g))
- 2 large red bell peppers
- 1 large red onion
- 4 cloves garlic
- 1 tbsp olive oil
- A few sprigs of fresh thyme
- 2 x 400g tinned butter beans ((2 x 140z))
- 1½ litres vegetable stock ((6 cups))
- Salt & pepper
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