Rustic Pepper and Tomato Soup
Prep Time: 15 Minutes
Cook Time: 30 Minutes
per serving
| Kcal | Carbs | Protein | Fat | Fibre | Sodium |
|---|---|---|---|---|---|
| 195 | 17g | 6g | 9g | 2g | 545mg |
Ingredients
- 1 cup, chopped red bell peppers
- 1 cup chopped yellow bell peppers
- 1 cup chopped onions
- 2 cups chopped roma tomatoes
- 2 tablespoons brown sugar
- 1 teaspoon ground black pepper
- 1/4 cup low-sodium soy sauce
- 1 cup red wine
- 1 cup water or stock (with extra to adjust for thickness
- 6 thick slices of baguette (1/4 inch to 1 inch)
- Olive Oil
- 3 tablespoons soft goat cheese
- 3 tablespoons cream cheese
- A Few drops of truffle oil (optional)
Cheese Croutons
Cooking Instructions
- In a large stock pot, add enough olive oil to cover the bottom and bring to medium-high heat
- Add the peppers and onions, then caramelise
- Then add the tomatoes brown sugar and black pepper, saute until the edges of the vegetables are black.
- Add the soy sauce, wine and water. Turn down the heat to medium and let cook for about 15 minutes, covered.
- Keep the soup over a low heat while preparing the croutons.
- To make the croutons. Brush the baguette slices with olive oil and grill in a hot saute pan or in the oven until brown and crusty.
- Blend together the goat cheese and cream cheese and a few drops of truffle oil if required.
- Spread the cheese mixture onto one side of the toast
