I make a roasted tomato and red pepper soup that, under Weight Watchers, is ZERO POINTS:
1 large carton cherry tomatoes (or tin of tomatoes or jar of passata if you prefer)
1 large onion (pealed and cut in half)
2 large red peppers (de-seeded and cut in half)
2 large cloves fresh garlic (pealed)
salt, black pepper, basil and oregano (to taste)
stock pot/cube (vegetable, chicken or ham all work very well)
spray oil
water
- Pre-set oven to 200C
- Spread the tomatoes*, peppers and garlic cloves on a large baking tray and spritz with spray oil
- Pop in the oven for about 30 mins (till the garlic is soft, and the tomatoes, peppers and onions all lightly roasted)
- Whack the whole lot in the blender and whiz till smooth
- Stick it all in a large pan, add the same amount again of water drop in the stock pot/cube
- Add salt, black pepper, basil and oregano to taste (you can also add spices if you fancy - a srinkle of chilli is lovely!)
- simmer for about 10-15 minutes
- serve
* if you're using tinned tomatoes or passata, obviously don't put them on the baking tray!
This should make 2-3 generous servings if you're using a carton of cherry tomatoes, and 3-4 if using a tin of tomatoes or jar of passata. It's easy to adjust the amounts if you want to make a larger or smaller amount and you can even freeze batches of it for future use if you like!
If you leave out the water and stock pot/cube, this makes an excellent pasta sauce too!
You can also use this as a base for adding other items to the soup, e.g. kidney beans, chickpeas, bacon, chorizo, etc; whatever you fancy really (chickpea and chorizo is a favourite combo of mine!).
Also, this is a lovely, warming soup in cold weather OR you can eat it chilled in the summer as it works particularly well as a chilled soup - it's a winner all round and a regular in our flat.