Roasted Tomato & Red Pepper Soup
Serves 4
Directions
- 1Chop tomatoes, peppers, onion, and garlic, then place them in a baking dish with olive oil, oregano, paprika, salt, pepper, and chilli flakes.
- 2Bake at 200°C.
- 3Transfer ingredients to a pot and squeeze the roasted garlic out of the skins.
- 4Stir in tomato purée and cook for 1-2 minutes, then add vegetable stock and simmer.
- 5Add fresh basil and blend until smooth.
- 6Stir through double cream, season to taste, and add sugar if the tomatoes are too acidic.
Ingredients
- 12 tomato
- 2 red pepper
- 1 onion
- 3 mini garlic bulb
- 2 tbsp olive oil
- 1 tbsp tomato purée
- 1 tbsp balsamic vinegar
- 500 ml vegetable stock
- 50-70 ml double cream
- 1 handful fresh basil
- 1 tsp dried oregano
- 1 tsp paprika
- salt
- black pepper
- chilli flakes (optional)
- 1 tsp sugar (optional)
