Tomato & Red Pepper Protein Soup
Tomatoes are little red orbs of health: enough vitamin C and antioxidants to fight the formation of free radicals and containing beta-carotene which has been linked to the prevention of colon and prostate cancer. Plus, nothing says comfort like tomato soup and this recipe could not be easier!
Preheat the oven to 175c .
Roughly chop the tomatoes and peppers and place them on a baking tray. Cover them in the olive oil and roast in the oven for about 1 hour or until very soft and well roasted.
Blitz these in a blender or food processor with all your other ingredients. The soup will be quite chunky, however if you like a smoother soup, we recommend finishing it off by using a hand blender.
Drizzle liberally with balsamic.
This recipe was created by Kathryn Armitage. Kathryn is the creator of lifestyle blog, A Healthy Wanderlust. Covering everything from culture and society to health and travel, check out her blog for a lot of seriously good food, opinionated rants and plans for world adventures. You can also find Kathryn on Instagram and Twitter.
Tomato and Red Pepper Soup
- 4 large classic plum tomatoes
- 10 cherry tomatoes
- 2 red peppers
- 4 tablespoon apple cider vinegar
- 4 tablespoon tamari or soy sauce
- 1 teaspoon basil
- 1 teaspoon oregano
- 1 teaspoon rosemary
- ¼ teaspoon both salt and pepper
- 1 scoop Neat Nutrition Naked Protein Powder
- 1 tablespoon olive oil
Nutritionals per serving: Calories = 356; P = 29.6g, C = 21.5, F = 16.4g)*
*All calorie and macro calculations are estimates and will vary depending on portion size and ingredients used