Roasted Tomato & Red Pepper Soup

When I was planning this recipe, I bought single cream to add to it as I wanted a really thick, indulgent soup. Let me tell you, I didn’t need it. This is basically a veggie smoothie and I’m here for it.

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Ingredients (serves 4)

Prep time: 5 mins Cooking time: 1hr+

• 1.2kg of mixed tomatoes

• 3 peppers (red, orange or yellow)

• 1 onion

• 1 garlic bulb

• Olive oil

• Salt

• Pepper

• 500ml vegetable stock

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Equipment required

• Roasting tins/trays(s)

• Blender/food processor

• Large saucepan

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Method

1. Preheat oven to 180°C.

2. Chop the peppers, tomatoes (if using cherry tomatoes you can leave these whole) and onion into quarters. Break up the garlic bulb but leave the individual cloves in their papery skin. Add a generous glug of olive oil and season with salt & pepper. Roast in the oven for 1 hour, mixing every so often.

3. Remove from the oven and let cool for 5 minutes or until the garlic cloves are cool enough to handle. Remove the garlic cloves from their skins. Add all of the roasted veg to the blender/food processor and blitz on high until you have a smooth liquid.

   • Pro tip: add a splash of boiling water to your roasting trays to loosen up any stuck on bits and add them to the blender too.

4. Remove from the oven and let cool for 5 minutes or until the garlic cloves are cool enough to handle. Remove the garlic cloves from their skins. Add all of the roasted veg to the blender/food processor and blitz on high until you have a smooth liquid.

5. Add the blitzed veg to a large saucepan, along with the stock and warm up over a medium heat. Serve with crusty bread and butter.