Roasted Red Pepper & Tomato Soup

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Roasted Red Pepper & Tomato Soup

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Roasting the vegetables for this soup intensifies their flavour, adding a sweet, smoky note to the finished dish.

Ingredients

  • 4 red peppers halved and deseeded
  • 1 onion, cut into quarters
  • 5 tomatoes
  • 5 cloves of garlic (unpeeled)
  • 400ml chicken stock (or vegetable stock)
  • 1 tbsp tomato puree
  • 1 tbsp tomato ketchup
  • salt & pepper

Instructions

  1. Preheat the oven to 200C/400F/gas mark 6. Arrange the halved peppers, unpeeled onion, whole tomatoes and unpeeled garlic cloves in an oven-proof dish or baking tray (cut-side down).
  2. Cook for 30 minutes or until brown and tender.
  3. Remove from the oven and allow to cool for 15minutess. Peel and discard the skin from everything. Then whiz the ingredients adding 200ml of chicken in a food processor or you can use a handheld blender. Process until smooth.
  4. Add the soup to a pan and add the remaining stock along with tomato puree and ketchup. Bring it to the boil and garnish with parsley.
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