Roasted Red Pepper & Tomato Soup - NLC Kitchen
We have a passion for natural & low carb food.
Ingredients
- 320ml water
- 1 vegetable stock cube
- 2 tbsp olive oil
- 75ml passata
- 100g tomatoes, whole
- 100g red pepper
- 100g courgette, diced
- 75g shallots
- 1 stalk celery
- 60g chopped, tinned tomatoes
- 2 garlic cloves
- 10g tomato puree
- 1 tsp garlic puree
- 1 tsp paprika
- 1 tsp chilli flakes
- 1 tsp oregano
- 1 tsp basil
- Salt
- Pepper
- 50ml double cream (optional)
- 50g parmesan, grated (optional)
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