Halogen Oven Baked Tomato-Pepper Soup Recipe

2020-09-05
  • Yield: 4 servings
  • Servings: 4
  • Prep Time: 10m
  • Cook Time: 30m
  • Ready In: 40m

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Nutritional Info

This information is per serving.

  • Calories

    77.4
  • Fat

    1.8 g
  • Cholesterol

    0.8 mg
  • Sodium

    587.5 mg
  • Carbohydrate

    14.4 g
  • Fiber

    3.3 g
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Halogen oven baked tomato-pepper soup recipe. This is a really delicious tomato soup cooked in a halogen (turbo) oven. If you desire a more wholesome soup, add 2 oz (60 g) of dried red lentils. Boil dried lentils in water until soft, then add them together with the water and stir until smooth. An excellent vegetarian dish!

How to Prepare Tomato-Pepper Soup in Halogen Oven

Makes 4 servings
Ingredients: 8 ripe tomatoes, 1 red bell pepper, 2-4 cloves garlic, a dash of sea salt,  a dash of granulated sugar, a handful of fresh basil leaves, olive oil, 2 cups (500 ml) vegetable stock, 1 teaspoon (5 ml) tomato paste, 2-3 teas-00n (10-15 ml) fresh basil, salt and freshly ground black pepper, to taste

Instructions: Quarter tomatoes and chop them. Seed and cut into quarters the red bell pepper. Peel and crush garlic cloves.

In an ovenproof dish, combine chopped tomatoes, quartered red bell pepper, and crushed garlic. Sprinkle the vegetable mixture with sea salt, sugar, and fresh basil leaves. Drizzle with olive oil.

Preheat the halogen (turbo) oven to 320ºF (160ºC). Place seasoned vegetables on the high rack. Cook for 30 minutes or until vegetables are tender.

Remove cooked vegetables from the halogen (turbo) oven and transfer to a large mixing bowl. Pour in the vegetable stock and mix well. Add the tomato paste and chopped fresh basil. Using an immersion blender, mix until smooth. Season tomato mixture to taste with salt and black pepper.

Ladle the tomato-pepper soup into soup bowls and serve with garlic croutons or toasted garlic bread. More delicious Turbo Oven Recipes, enjoy them!

Halogen Oven Baked Tomato-Pepper Soup Recipe

Ingredients

  • 8 tomatoes, quartered and chopped
  • 1 red bell pepper, quartered and seeded
  • 2-4 cloves garlic, peeled and crushed
  • sea salt
  • granulated sugar
  • fresh basil leaves
  • olive oil
  • 2 cups (500 ml) vegetable stock
  • 1 teaspoon tomato paste
  • 2-3 teaspoon fresh basil leaves, chopped
  • salt and freshly ground black pepper, to taste

Method

Step 1

In an ovenproof dish, combine tomatoes, red bell pepper, and garlic. Stir well. Sprinkle with sea salt, sugar, and basil leaves. Drizzle with the olive oil.

Step 2

Heat halogen oven to 320 F (160 C). Place vegetables on the high rack. Cook for 30 minutes.

Step 3

Remove cooked vegetables fron the turbo oven. Stir in vegetable stock, then add tomato paste and chopped fresh basil. Blend until smooth with an electric hand blender.

Step 4

Season the soup to taste with salt and black pepper. Serve with garlic croutons or garlic bread.

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