Roasted pepper and tomato soup
To be honest, I normally only make this soup when I happen to have leftover roasted peppers and tomatoes that I’ve precooked – but it’s very easy to make from scratch too. It has an intensive taste – so add more stock if you prefer it thinner; or add less stock if you want a thick sauce for meatballs or pasta. This roasted pepper and tomato soup is very healthy – being vegan, gluten-free, dairy-free – so it’s ideal for those on various diets.
Ingredients
Method
- Cut the tomatoes in half and place them on a large baking tray.
- De-seed the peppers and cut them into 4 wedges. Put these on the tray, skin-side up. Cut the onion in half. Add the garlic cloves and onion to the tray.
- Drizzle some olive oil on the top of the vegetables, sprinkle with the oregano and season with salt and pepper.
- Bake for 30 minutes until the tomatoes are tender and the skin of the peppers are brown.
- Transfer the tomatoes and the cooking juices to a saucepan. Pop the garlic and onion flesh out of their skin, discard the skin. Add the garlic and onion to the tomatoes.
- Let the peppers cool in a bowl under cover, then remove the skin and add the flesh to the pan.
- Pour in the stock and bring to a simmer.
- Using a stick blender, whiz until you get a smooth soup. Add the herbs and season to your liking. Blitz again for a few seconds.
- Serve warm with crusty bread.