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Karen's Roasted Red Pepper & Tomato Soup
I love experimenting with different flavours to make soup & I find it really rewarding when the end result is a success. This is a delicious, nourishing soup with intense flavours & roasting the red peppers & onions makes this incredibly tasty. A warm and comforting dish that’s really healthy & easy to make
Serves: 6
Cook time: 40
Ingredients
- 3 large red peppers halved
- 1 large skin-on onion cut in half
- 4 sticks of celery sliced
- 2 tablespoons of tomato puree
- Tin of plum tomatoes
- 450ml hot water
- Vegetable or vegan stock cube
- Olive oil
- 1 level tablespoon marinade
- 25g butter or your chosen substitute
- Salt & pepper
Method
Pre-heat your oven to 200 degrees & line a baking tray with foil & put the de-seeded peppers & onion cut side down, on the tray then drizzle with olive oil & place in the top part of the oven for 30 minutes.
Add the sliced celery to the pan with the butter & cook gently for 5 minutes being careful not to burn the butter.
Next place the stock cube, marinade & tomato purée into a measuring jug & pour over hot water to the 450ml mark & stir until dissolved then add to the celery, stir then take off the heat.
Remove the vegetables from the oven, discard the onion peel, then roughly chop everything & add to the pan along with the plum tomatoes & place back onto a low heat then blend (please do not boil).
Season to taste & garnish with coriander or parsley if desired … delicious!
NOTES
Add a couple of basil leaves & a swirl with a little cream for extra richness
Method
Pre-heat your oven to 200 degrees & line a baking tray with foil & put the de-seeded peppers & onion cut side down, on the tray then drizzle with olive oil & place in the top part of the oven for 30 minutes.
Add the sliced celery to the pan with the butter & cook gently for 5 minutes being careful not to burn the butter.
Next place the stock cube, marinade & tomato purée into a measuring jug & pour over hot water to the 450ml mark & stir until dissolved then add to the celery, stir then take off the heat.
Remove the vegetables from the oven, discard the onion peel then roughly chop everything & add to the pan along with the plum tomatoes … place back onto a low heat then blend (please do not boil).
Season to taste & garnish … delicious!
NOTES
Add a couple of basil leaves & a little swirl of single cream for extra richness & to reduce acidity
Ingredients
- 3 large red peppers halved
- 1 large skin-on onion cut in half
- 4 sticks of celery sliced
- 2 tablespoons of tomato puree
- Tin of plum tomatoes
- 450ml hot water
- Vegetable or vegan stock cube
- Olive oil
- 1 level tablespoon marinade
- 25g butter or your chosen substitute
- Salt & pepper
