Roasted Red Pepper & Tomato Soup
| prepPreheat oven to 400°F / 200°C | ||||
| prepLine a baking dish with parchment paper | ||||
| 450 g red bell peppers, roughly chopped | Roast peppers, tomatoes, onion, garlic, celery & thyme 400°F / 200°C, 20–25 min | Blend roasted vegetables with broth until smooth | Simmer until heated through | Ladle into bowls & garnish with fresh basil |
| 450 g plum tomatoes | ||||
| 150 g diced onion | ||||
| 3 garlic cloves, roughly chopped | ||||
| 60 g chopped celery | ||||
| 1 tsp dried thyme | ||||
| 1/2 tsp red pepper flakes (optional) | ||||
| 360 ml water or Liver Rescue Broth | ||||
| Fresh basil, to serve | ||||
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