Today I will continue by telling you about my recipe for the roasted pepper and tomato soup that I also made on Monday and enjoyed for my lunch yesterday. I only wanted to use up what I had in the house, so finished off the red and orange peppers I had left over following the BBQ my friends and I had at the weekend. I didn't actually have any fresh tomatoes, but had plenty of tins of plum tomatoes so I decided to try using those - and the soup turned out great. This soup was so straightforward to make but had lots of flavour!
Recipe - Roasted Pepper and Tomato Soup
Serves 4
Ingredients:
Olive oil
1 red pepper
1 orange or yellow pepper
1 onion (I used a red onion)
2 x 400g tins of plum or chopped tomatoes
500ml chicken or vegetable stock
Salt and pepper for seasoning
Dollop of creme fraiche (optional)
A few roughly torn basil leaves (to garnish)
Method:
- Preheat the oven to 200°C.
- Chop the peppers into strips, ensuring the stalk and seeds have been removed first.
- Peel and roughly chop the onion into chunks.
- Place the onion and peppers into a roasting tin with a couple of glugs of olive oil and roast for 20-25 minutes. I love the smell of roasting veggies!
- Once roasted, tip the vegetables into a large pan, add the 2 tins of tomatoes and 500ml of stock (I used chicken stock). Bring to the boil, then pop the lid on the pan and simmer for 20 minutes.
- Blend the soup until completely smooth - I used a hand-held stick blender as I find this the easiest & most straightforward method. Season the soup to taste.
- Serve with a little creme fraiche stirred through if desired, and a little torn basil to garnish.
Lisa x
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