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Roast Red Pepper & Tomato Soup
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Roast Red Pepper & Tomato Soup

By blackethouse (GoodFood Community)
A star rating of 4.9 out of 5.88 ratingsRate
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  • Preparation and cooking time
    • Total time
  • Easy
  • Serves 4
A delicious warming soup stacked with vitamins & minerals. Perfect when you have a cold.
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Ingredients

  • 3 Deep red peppers, halved & de-seeded.
  • 1 White onion, unpeeled & halved.
  • 4 Cloves of garlic, unpeeled.
  • 2 Sticks of celery, sliced & chopped.
  • 500g Plum tomatoes.
  • 450ml Vegetable stock.
  • 2tbsp Olive oil.
  • 2tbsp Tomato puree.
  • 1tbsp Sundried tomato paste.
  • 1tsp Flaked chilli.
  • 25g Butter.
  • Salt & coarsely ground black pepper.

Method

  • STEP 1
    Pre heat oven to 200šC/gas mark 4. Place the pepper & onion halves (cut side down) along with the plum tomatoes & garlic cloves into a baking tray & drizzle with the olive oil. Bake at the top of your oven for 30 mins or until the vegetables are roasted & tender.
  • STEP 2
    Meanwhile melt down the butter in a large pan over a medium heat and saute the chopped celery for 4-5 mins. Not too hot, don't burn the butter.
  • STEP 3
    Make up the vegetable stock adding the tomato puree, sundried tomato paste & the chilli flakes. Mix well and then add to the sauteed celery. Remove from the heat.
  • STEP 4
    When the baked vegetables are ready remove the peel from the onion & garlic cloves roughly chop them & add them to the pan along with the plum tomtoes. Place back on to a low to medium heat & using a hand blender blend until the soup is smooth.
  • STEP 5
    Season to taste & gently simmer until the soup is at a comfortable edible temperature. Do not allow the soup to boil. Serve with ciabatta bread & enjoy the moment.

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Overall rating

A star rating of 4.9 out of 5.88 ratings
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