Chunky roasted tomato and red onion soup
4 large, halved
1 medium, thinly sliced
1 clove(s), crushed
Calorie controlled cooking spray
Fresh Vegetable Stock
Dried Mixed Herbs
1 teaspoons, torn into pieces, plus extra to garnish
Hot Pepper Sauce (Tabasco)
Fat Free Natural Yogurt
4 pot(s), small
- Preheat the oven to Gas Mark 6, 200°C, fan oven 180°C. Put the tomatoes, onion and garlic into a roasting tin. Spray with low fat cooking spray and roast for 20-25 minutes, turning once. Cool, then remove the tomato skins and chop the tomatoes.
- Pour the tomato juice and stock into large saucepan and add the roasted vegetables, mixed herbs, basil and Tabasco. Bring up to the boil, then reduce the heat and simmer, partially covered, for 5-10 minutes. Serve the soup, topping each portion with 1 tbsp yogurt and a few basil leaves.