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!  

Tomato & Red Pepper Protein Soup

Method 

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
(Serves 1-2)

  • 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