Roasted Tomato & Red Pepper Soup
(The quantities are not really crucial in this recipe)
Ingredients & Method:
(The quantities are not really crucial in this recipe)
Ingredients & Method:
Tomatoes
Red Peppers
Small Onion (not necessary but if fancied - fine)
Garlic cloves
small amount of sugar
Olive or Sunflower Oil
Dried Oregano, Basil
S&P
Little cream and fresh basil leaves to decorate
Cut a quantity of tomatoes in half
Halve & de-seed some red peppers
Peel and roughly chop your onion if using one
Place all on a baking tray and drizzle a very goodly amount of olive or sunflower oil
Add salt, black pepper, dried oregano and basil, some cloves of garlic (to taste) and sugar - you can keep the skin on the garlic and squish it out once cooked.
Roast at about 190/200 deg.C until softened and well cooked through - (shaking the tray from time to time).
When cooked, let the veg. cool slightly and place in your liquidiser with all the juices from the tray.
Add chicken or vegetable stock (stock cubes are fine for speed) with hot water to well cover the veg. and blend together until smooth.
You could remove the tomato skins before liquidising or sieve, if necessary, afterwards.
Add more stock if needed to thin the soup down a little, and a little milk to make a good soup consistency.
Adjust seasoning.
Serve with some lovely bread, a little dollop of cream and a couple of fresh basil leaves.
Red Peppers
Small Onion (not necessary but if fancied - fine)
Garlic cloves
small amount of sugar
Olive or Sunflower Oil
Dried Oregano, Basil
S&P
Little cream and fresh basil leaves to decorate
Cut a quantity of tomatoes in half
Halve & de-seed some red peppers
Peel and roughly chop your onion if using one
Place all on a baking tray and drizzle a very goodly amount of olive or sunflower oil
Add salt, black pepper, dried oregano and basil, some cloves of garlic (to taste) and sugar - you can keep the skin on the garlic and squish it out once cooked.
Roast at about 190/200 deg.C until softened and well cooked through - (shaking the tray from time to time).
When cooked, let the veg. cool slightly and place in your liquidiser with all the juices from the tray.
Add chicken or vegetable stock (stock cubes are fine for speed) with hot water to well cover the veg. and blend together until smooth.
You could remove the tomato skins before liquidising or sieve, if necessary, afterwards.
Add more stock if needed to thin the soup down a little, and a little milk to make a good soup consistency.
Adjust seasoning.
Serve with some lovely bread, a little dollop of cream and a couple of fresh basil leaves.
This is quite a versatile recipe as you can also use itto make the roasted tomatoes and peppers
into a pasta sauce or delicious just eat cold as a salad.
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