Roasted Tomato Soup

Fun fact - Tomatoes were first brought to Europe in the mid 1500’s

Cook time : 55mins

Serves 3

Per serving : 144kCal / Carbs 12g / Protein 6g / Fat 8g

680g roma tomatoes, quatered

1/2 brown onion, quartered

1/2 capsicum

1 1/2 tbsp olive oil

590ml vegetable broth

2 tsp dried basil

1 tsp dried oregano

3 tbsp greek yoghurt

Firstly, preheat oven to 200°C/400°F/Gas 6.
Line a baking tray with aluminium foil and lay the tomato, onion and bell pepper across in a single layer, drizzle olive oil all over and season with salt and pepper.
Roast for about 40-45 minutes or until the vegetables are nice and soft.
Meanwhile, in a medium-sized pot, bring the broth and herbs to boil.
Next, blend the vegetable mix (you might need to do it in two stages) and add it to the broth, giving it a good stir.
Simmer for 5 minutes, before serving in three bowls with a dollop of Greek yoghurt on each.