Tomato and basil soup

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Serves 4

Prep time: 10 mins

Cooking time: 1 hour

Difficulty: Medium

 

 

 

 

Ingredients:

  • 3 medium carrots (peeled and chopped)
  • 1 large red pepper (seeds removed and cut into chunks)
  • 6 Salad tomatoes
  • 1 teaspoon tomato puree
  • 2 tablespoons olive oil
  • 1 bag of fresh chives (roughly chopped)
  • 1 bag fresh basil (stalks removed and roughly chopped)
  • 1250 ml boiling water
  • 1 teaspoon Marmite
  • 1 teaspoon dried basil
  • 1 teaspoon dried mixed herbs
  • 1 teaspoon dried chives
  • 1/4 teaspoon dried chilli flakes
  • 1 pinch salt and pepper

 

Method:

  • Preheat oven to 200 degrees
  • Add tomatoes, red pepper, tablespoon olive oil and dried herbs to an oven proof dish.
  • Place in the oven and roast for 30 min
  • Place chopped carrots, salt and pepper and a tablespoon of olive oil to a large pan over a low heat. Soften for 30 mins.
  • Remove roasted vegetables from the oven and add to the pan with the boiling water, Marmite, tomato puree and fresh chives.
  • Simmer for half an hour.
  • Blend in the pan using a hand blender ( proceed with caution – I may or may not have decorated the kitchen in soup the first time…)
  • Stir through fresh basil and serve.

 

This is such a delicious dish, the fresh herbs pack it full of flavour, you wont even know the onion is missing! It is perfect warming lunch on a cold day. I usually serve with dollop of FODMAP pesto stirred through, and a chunk of gluten free bread or a couple of rice cakes. It freezes really well and will keep in the fridge for 3 / 4 days, making it an easy mid week go to. Convenient, fresh FODMAP friendly food at its best !

 

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