Roasted Tomato & Red Pepper Soup
  1. Chop your tomatoes, peppers onion & garlic & pop into a baking dish with the olive oil, oregano, paprika, salt, pepper and chilli flakes

  2. Bake at 200°C for 45-60 mins.

  3. Add everything to a pot, squeeze in your garlic (it’s hot!)

  4. Stir in the tomato purée and cook for 1-2 mins then add 500ml vegetable stock & simmer for 10 mins.

  5. Add the fresh basil and blend until smooth.

  6. Stir through the double cream and season to taste. if your tomatoes are a little acidic, add a tiny bit of sugar.

Course🍤Appetizer

Diets🥕Vegetarian🌾Gluten-free...

Category🍲Soup

CuisineMediterranean

Occasions🍲Comfort Food📆Everyday

Season🔁Year-round

DifficultyEasy ⏰ 45m

Loading...