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  • 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.
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    Overall rating

    A star rating of 4.8 out of 5.101 ratings
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