Roasted Red Pepper Soup - Lunchtime Simplicity


This soup is incredibly easy to make and its so tasty. I am staring at the screen now wishing I had a big bowl of it sat in front of me. I quite greedily ate two bowls of it yesterday!

Ingredients (serves 2)

Olive oil
1 medium sized onion finely chopped
3 peppers ( I used the traditional traffic light colours here )
1 head of garlic
1 can of tomatoes
500ml of vegetable stock
Salt and pepper

Method


  1. Pre heat oven to 200c/180c fan/350F/gas mark 4.
  2. Slice peppers in to quarters and de seed. Drizzle in olive oil and place on a roasting tray skin side up.
  3. Slice the top off of the garlic bulb and drizzle some olive oil inside, place the bulb beside the peppers for roasting.
  4. Roast for 20 minutes, then transfer the peppers to a bowl and cover with cling film. This will make de-skinning easier. Set the garlic aside also.
  5. After 20 minutes, the skin should easily peel off the peppers. Roughly chop in to cubes.
  6. For the garlic, they should now just pop out easily from their skins. Roughly chop.
  7. Heat a saucepan, add 1tbsp of olive and sweat the onions for 3 minutes. 
  8. Add the tomatoes and peppers cooking for 5 minutes.
  9. Add the stock and bring to the boil, once boiled reduce to a simmer for 10 minutes.
  10. Remove from the heat and blitz with a hand blender or food processor.
  11. Season with salt and pepper, return to the heat, bring back to the boil before serving.
  12. Enjoy with some nice bread, I had some of my no knead lying around which you can check out here.

Thanks for reading,

Will

Comments