Roast Tom and Garlic Soup.. No Points

Roast Tomato and garlic soup

0 points

70 cals per serving

Takes 1 hour

500g ripe tomatoes, quartered
2 red onions, peeled and cut into wedges
1 bulb of garlic.divided into cloves but unpeeled
1 red pepper, de-seeded and quartered
low fat cooking spray
300ml hot veg stock
1 tablespoon balsamic vinegar
1 tablespoon worcestershire sauce
salt and freshly ground black pepper
a small bunch of fresh parsley, chooped roughly, to garnish

*Preheat the oven to gas mark 7/220c and put the tomatoes, onions, garlic and red pepper into a large roasting tin. Season and spray with the low fat cooking spray. Roast for 45 mins until the veg begin to char at the edges.
*Remove the veg from the oven and allow to cool for a few mins, then squeeze the garlic cloves out of their skins and puree in a food processor with all the other roasted veg, stock, vinegar and worcestershire sauce.
*Tip the puree into a saucepan and heat through for a few minutes.
*season and serve scattered with the parsley.