Roasted Red Pepper And Tomato Soup
  1. Chop up all your veg

  2. Add all the chopped veg plus cherry tomatoes to a large roasting tray

  3. Drizzle with olive oil and season with salt and pepper

  4. Place your tray in a 200°C oven and allow it to roast for around 45 minutes until the tomatoes have burst and released their juices

  5. Remove the garlic and set aside

  6. To a blender add all the roasted veg as well as all the cooking juices

  7. Squeeze the roasted garlic into the blender

  8. Add your red pesto and fresh basil and blend

  9. Slowly pour in your chicken stock (you might not need it all, depends on how thick/thin you like your soup)

  10. Transfer blender contents to a large saucepan

  11. If you like it spicy add extra chilli flakes and check the seasoning of your soup

  12. Serve with a drizzle of olive oil and fresh basil on the top

  13. Enjoy

Course🍤Appetizer

Diets🌱Vegan🌾Gluten-free...

Category🍲Soup

CuisineMediterranean

Occasions🍲Comfort Food📆Everyday

Season🔁Year-round

DifficultyEasy ⏰ 45m

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