Roasted Pepper and Tomato Soup
Roasted Pepper and Tomato Soup
Servings: 4 people
Ingredients
- 800 g sweet pointed peppers or Romano, roasted
- 400 g any type of tomatoes roasted
- 500 ml vegetable stock
- 400 ml can of chopped tomato
- 1 tbsp tomato concentrate
- 1 medium red onion cut into larger chunks and roasted
- 4 cloves garlic peeled, roasted in whole
- 1/4 tsp dried crushed chilli flakes
- 2 tbsp olive oil
- handful fresh basil leaves or a tsp of dried basil
- 1/2 tsp soft brown or muscovado sugar
- salt and pepper to taste
Instructions
- Wash the peppers and tomatoes, remove cores and seeds (I leave them the seeds in but they don't blend well) and spread them out on a baking tray. Add the red onion chunks and garlics too. Toss them with olive oil. Roast them on 180 Celsius for about 35 minutes until they are tender.
- Transfer the roasted veggies to a casserole dish, add the stock, the can of tomato, the spoonful of tomato concentrate, sugar, spices and cook them for 15 minutes. Let it cool a little bit and blend the soup. Serve it with a chunk of nice bread on the side.
