Ingredients
- 1.5 kg Medium Tomatoes
- 1 Red Onion
- 1 Bulb of Garlic
- 1 Red Bell Pepper
- 2 Celery Stalks
- 2 tbsp low fat cream cheese
- 250 ml vegetable stock
- 10 leaves fresh basil
- 4 tbsp croutons
- 2 tbsp olive oil
- 2 tsp sea salt
Instructions
- Pre heat the oven to 200C
- Peel and slice your vegetables. Halve the onion and red peppers. Remove the green vine from your tomatoes. Slice the top off of the garlic bulb
- Add all of your fresh vegetables to a baking dish. Drizzle with olive oil and sprinkle with sea salt
- Oven bake for 40-45 minutes, or until your vegetables have softened
- Next you'll need to add all of these ingredients into a large pot. Squeeze the garlic away from the bulb and add to the pot
- Add in your vegetable stock and seasoning (salt and pepper)
- Blend using a handheld blender, or mixer. Then stir in your cream cheese
- Serve with fresh basil and croutons
Nutrition
Serving: 1g | Calories: 352kcal | Carbohydrates: 43g | Protein: 10.4g | Fat: 18.6g | Potassium: 1955mg | Fiber: 10g | Vitamin A: 350IU | Vitamin C: 114mg | Calcium: 125mg | Iron: 3.2mg