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 easy to make  

Serves: 4 to 6

Cook time: 40

Ingredients

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 leave & 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

 

Ingredients