Roasted Red Pepper and Tomato Soup

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4 people
Meal course
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2 large
Red pepper - de-seeded and roughly chopped
2 medium
Red onion - peeled and quartered
6 whole
Garlic cloves - left whole
2 tbsp
Olive oil
400 g tin
Chopped tomatoes
1 1/2 Pint
Vegetable stock
2 Dessert spoon
Tomato Puree
1 Twist
Salt and pepper
Roasted Red Pepper and Tomato Soup
  1. Set the oven to 180’C
  2. Toss the peppers, onions and garlic in the olive oil and roast for 30-40 minutes
  3. One removed, put in a pan with all the other ingredients and simmer for 15 minutes. Blend until smooth and then push through a colander, leaving you with a smooth and shiny soup.
  4. Return to the heat and season to taste.
  5. To serve I melted some goats cheese with some milk and herbs and drizzled on top of the soup. It also goes fantastically with my ‘Home-Baked Roasted Tomato and Onion Bread Recipe’

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