Ingredients
- 3 whole Heirloom tomatoes, raw – cut into 1-inch chunks
- 1 Bell Pepper – red, sliced in 1/2 inch strips
- 6 Garlic, clove
- 1/2 Onion, raw – cut into 1-inch chunks
- 1 Tablespoon Olive Oil
- 1/4 Teaspoon Salt
- 1/4 Teaspoon Black Pepper, ground
- 1 Tablespoon Vegetable bouillon
- 120ml Water
- 960ml Vegetable Broth, low-sodium
- 1/8 Teaspoon Oregano, dried
- 2 Thyme Leaves
Nutritional information
Calories : 80kcal
Total fat : 4g
Saturated fat : 1g
Sodium micrograms : 280µg
Total carbs : 10g
Dietary fibre : 1g
Protein : 1g
Sugar : 6g
Vitamin A : 11%
Vitamin C : 80%
Calcium : 3%
Iron :% 2
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Method
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1
Preheat air fryer or oven to 400°F.
-
2
Add vegetables to a large bowl and mix with olive oil, salt, and pepper. Spread over a baking tray or in the air fryer basket and roast/air fry for 20-25 minutes, until golden brown and tender.
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3
Remove vegetables from oven/air fryer and allow to cool for 30 minutes.
-
4
Attach the Pitcher to the Motor Base. Transfer cooled mixture to the Pitcher, along with the better than bouillon, water, vegetable broth, dried oregano, and thyme leaves. Blend using the PUREE program (for Triple Prep) or AUTO setting (for Smart Sense).
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5
Transfer the soup to a small pot and bring to a simmer over medium heat. Add salt and pepper to taste.
-
6
Serve and garnish with cream, pepper flakes, and/ or croutons, if desired.
Nutritional information
Calories : 80kcal
Total fat : 4g
Saturated fat : 1g
Sodium micrograms : 280µg
Total carbs : 10g
Dietary fibre : 1g
Protein : 1g
Sugar : 6g
Vitamin A : 11%
Vitamin C : 80%
Calcium : 3%
Iron :% 2
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
