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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.
Print Recipe
Prep Time 5 minutes
Cook Time 30 minutes
Resting Time 4 hours
Total Time 40 minutes
Servings: 2 people
Cuisine: Italian
Calories: 1234
Ingredients Method

Ingredients
  

  • 500 g ripe tomatoes
  • 2 large red peppers
  • 1 red onion
  • 2 cloves of garlic
  • 1 tsp oregano or marjoram
  • 500 ml chicken or vegetable stock
  • 2 Tbsp fresh herb of your choice mint, parsley, basil, coriander work well
  • olive oil salt&pepper

Method
 

  1. Cut the tomatoes in half and place them on a large baking tray.
  2. 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.
  3. Drizzle some olive oil on the top of the vegetables, sprinkle with the oregano and season with salt and pepper.
  4. Bake for 30 minutes until the tomatoes are tender and the skin of the peppers are brown.
  5. 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.
  6. Let the peppers cool in a bowl under cover, then remove the skin and add the flesh to the pan.
  7. Pour in the stock and bring to a simmer.
  8. 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.
  9. Serve warm with crusty bread.