Roast tomato and garlic soup
Servings: | 4 | Prep time: | 15 |
Difficulty: | Medium | Cooking time: | 10 |
Author: | My Dairy-Free Dream | Total time: | 25 |
A wonderful warming soup for the winter months. The addition of garlic and chilli helps support circulation and immune health so this is a great dish to ward off colds and flu. Adding Rice Dream creates a wonderful creamy texture to the soup without the need for cream.
Ingredients
1 head of garlic
1 red chilli, deseeded
2 tbsp olive oil
450g (1lb) vine ripe tomatoes, quartered
1x400g/14oz can butterbeans, drained and rinsed
1 tbsp lemon juice
1 tsp vegetable bouillon stock powder
200ml/7floz Rice Dream calcium enriched
Salt and freshly ground black pepper
Sprig of basil to garnish
Method
- Preheat the oven to 200ºC, gas mark 6.
- Separate and peel the cloves of garlic.
- Place the garlic and chilli in a roasting tin and drizzle with olive oil.
- Bake in the oven for 10 minutes.
- Add the tomatoes to the baking dish and cook for a further 15 minutes until the garlic is lightly browned and the tomatoes are soft.
- Place the beans, lemon juice, vegetable stock powder and Rice Dream in a blender with the roasted vegetables.
- Puree until smooth and creamy.
- Pour the soup into a clean pan and heat through.
- Season to taste.
- Ladle into bowl and garnish with a sprig of basil.
Nutrition
Per serving:
Calories 146kcal
Protein 4.7g
Carbohydrates 17.9g
of which sugars 7.1g
Fat 6.1g
of which saturates 0.8g
Salt 1.9g