Roasted pepper and tomato soup

Serves 4

    4 red peppers cored and deseeded
    500g of tomatoes, halved
    1 teaspoon of olive oil
    1 onion, chopped
    1 carrot, chopped
    600ml Stock
    2 tablespoon light cream
    handful of basil, torn
    Salt & Pepper
  1. Place peppers skin up and tomatoes skin down on a baking sheet and cook for 8~ 10 mins until skins of peppers are blacken.

  2. Remove skins from peppers and slice the flesh. Leave tomatoes to cool and remove skins.

  3. Heat oil in large saucepan, add the onion and carrot and fry for 5 mins. Add stock and tomatoes, peppers and bring to boil. Simmer for 25 mins until carrot is tender.

  4. Blitz soup in blender until smooth. Return to pan and heat through. Stir in light cream and basil, season well with pepper and serve.


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