Roasted Pepper and Tomato Soup

Roasted Pepper and Tomato Soup

Another from the WW Community

From the kitchen of CHRISMH

servings | 4
estimated Points® per serving | 0

3 red or orange peppers,halved and deseeded
1 onion,unpeeled and halved
4 large plum tomatoes
4 cloves garlic,unpeeled
350ml(12 floz) chicken or veg stock
1 tbsp tomato puree
salt and black pepper
2 tbsp chopped fresh parsley



Preheat oven to 200oC. Place peppers and onion on baking sheet,cut side down and add whole tomatoes and garlic. Cook in oven for 30 mins or until tender and well browned.
Leave to cool and then peel them.
Place peeled veg in food processor with half the stock and blend until smooth.
Return to pan add remaining stock and tomato puree and bring to boil.
Season to taste and scatter the parsley over just before serving.