Roast Red Pepper and Tomato Soup

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Preparation time: 20 mins
Cooking time: 40 mins

Serves: 6

Dietary guidance: v v 


1kg vine ripened tomaoes (quartered)
2 x Ramiro pepper (halved)
2 x Kallo vegetable stock cube
2 x red onion (chopped)
2 cloves garlic (chopped)
1 litre water
3 tblsp olive oil
Fresh ground black pepper
2 tblsp balsamic vinegar
fresh basil


Preheat oven to 220C
Put tomatoes, onion and garlic in a roasting tin and drizzle olive oil over, season with fresh ground black pepper and place in oven for 20-30 minutes.
Cut peppers in half and grill skin side up until skin is blackened and charred, place in plastic bag and allow to cool, once cooled skin should peel off easily, discard skins.
Pour water in large saucepan, add stock cubes and bring to boil, put in roast peppers, tomatoes and garlic and whizz with a hand blender until smooth.
Serve with a drizzle of balsamic vinegar a sprig of fresh basil and foccacia bread (see recipe for foccacia)

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