Roast Red Pepper & Tomato Soup
- Preparation and cooking time
- Total time
- Easy
- Serves 4
Skip to ingredients
Showing items 1 to 6 of 6
- 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 200ÃÂC/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.
