Roast Tomato Soup
Lunch Here is a hearty soup to warm you up on these cold winter days. The beef tomatoes develop an intense flavour when roasted, and slightly caramelize to give a hint of sweetness to the soup.
Calories245kcal
Carbs28g
Protein7g
Fats12g
For Rest DayPerformance Benefits
This recipe is a great source of antioxidants which support recovery from inflammation, soft tissue injuries and cold and flu’s.
Health Benefits
Vitamin A, C and K are water soluble vitamins that are important for immune support and protecting the body from oxidative damage. Vitamin C and K play an important role in bone health, particularly Vitamin C which is needed in the formation of blood vessels, cartilage, muscle and collagen in bones
Expert Tips
Enjoy served with a melted cheese and chicken toastie or even add some chicken to the soup for a higher protein hit.
Equipment
- Food processor
- Large Pot
- Baking tray
- Oven
Ingredients
- 2 tbsp Olive oil
- 3 cloves Garlic
- 12 Beef tomatoes
- 1 cube Vegetable stock
- 800 ml Water
- 4 tbsp Greek yoghurt
- ½ tsp Salt
- ½ tsp Black pepper
- 1 handful Basil leaves
Servings
Instructions
- Preheat the oven to 180℃.
- Prod a hole in each tomato using a fork.
- Place the tomatoes on a baking tray with the peeled cloves of garlic.
- Drizzle over the rapeseed oil, salt and pepper and roast in the oven for 40 minutes until slightly caramelized.
- Remove from the oven, allow to cool for a few minutes before blitzing with a food processor.
- Make the vegetable stock up and mix well to fully dissolve.
- Add the vegetable stock, tomato mix and basil to a large pot and bring to the boil.
- Add in the yoghurt and leave to simmer for 10 minutes.
- Enjoy!
Notes
Nutrition
Serving: 1gCalories: 245kcalCarbohydrates: 28gProtein: 7gFat: 12gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 0.09gCholesterol: 7.5mgSodium: 298mgPotassium: 1977mgFiber: 8gSugar: 27gVitamin A: 543ugVitamin C: 185mgCalcium: 129mgIron: 2mg
Tried this recipe?Let us know how it was!
