Roasted Tomato & Red Pepper Soup
A delicious and easy recipe for comforting and satysfying Roasted Red Pepper & Tomato Soup
Ingredients
- 2 large Red Pepper
- 8 large tomatoes
- 1 large onion
- 400 ml vegetable or chicken stock from a cube is fine!
- salt & pepper to taste
- 1 tblsp vegetable oil
Instructions
- Start of by peeling the onions and cutting into quarters. Cut each quarter in half again to give you 8 wedges. Separate the layers and place into a large roasting tray.
- Quarter the tomatoes and add them to the roasting tray with the onions.
- Finally, cut the pepper in half and remove the seeds. Chop into large-ish chunks and add to the roasting tray with the tomatoes and onion.
- drizzle the vegetables with the oil and toss together to coat evenly.
- Place the tray in the hot oven and roast for about 30 mins. Keep an eye on them as you want the vegetables (especially the onions) to be softened with a tinge of charring on the edges but without them becoming burnt!
- Remove from the oven and allow to cool slightly.
- Place all of the vegetables with the vegetable or chicken stock into a blender and process until smooth.
- Pour the soup into a saucepan to reheat and add salt and pepper to taste.
- If the soup is too thick you can thin it down with extra stock or just water.
