Roasted Red Pepper and Tomato Soup

Roast tomato and Red Pepper 01

The grey clouds have disappeared and it’s starting to warm up slightly, but I couldn’t let the “soup season” pass without sharing one of my favourite soups with you.

As always with soup the quantities are for guidelines only, so if you like it hotter, spicier, thicker, or maybe, more tomato or pepper, then adjust the recipe accordingly. I mean who am I to dictate how you eat soup….. live and let live that’s what I always say.

Whenever I cook this for friends they always declare it to be wonderful and all I can hear apart from various slurping noises is “this is gorgeous can I have the recipe?”

Perhaps they are simply being polite in order to get another invite to my humble abode, but never mind……….here it is

Serves: 4
Preparation time: 15 minutes
Cooking time: 60 minutes (including roasting the vegetables)

Ingredients:

800g tomatoes – cut into quarters

1 large red onion – cut into chunky slices (any onion is fine if you don’t have red one))

2 medium red peppers – deseeded and cut into chunky pieces

6 cloves garlic – left whole in the skins

olive oil (a generous drizzle)

sea salt and black pepper

1 level teaspoon of smoked paprika (optional)

1 litre of vegetable stock

Tabasco – a few dashes, to taste (or salsa picante here in Spain)

 

Method:

Preheat the oven to 200°C / gas mark 6

Add the tomatoes, red peppers, onion and garlic to a baking tray, sprinkle with salt and pepper and drizzle generously with olive oil. Mix it all around with your hands. (OK you can use a spoon if you don’t like getting your hands messy – if you must!)

Bake for about 30-45 minutes until the veg are softened and just slightly charred around the edges (see picture below)

Bring the stock to the boil and add the paprika and tabasco sauce.

Pick out the garlic from the roasted vegetables and squeeze the juicy garlic flesh out into the stock, discarding the skins. Add the rest of the vegetables.

Simmer gently until the vegetables are soft and break up when pressed against the side of the pan.

Puree using a hand blender,  if you like a bit of texture then leave it like this, personally I pass mine through a sieve to get rid of all the bits of skin, pips etc. *

 

Cooks Tip:

*The easiest way to pass the mixture through a sieve is to fill the sieve no more than half full and using the back of a metal ladle or spoon, gently press the mixture through using a circular motion.

Roast tomato and Red Pepper 02

 

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