I usually prefer to save my soup recipes for the winter months, but with the weather being less than average in the UK in the last week, I figured there’d be no better way to warm up than with a bowl of warming soup and a baguette of crusty bread and butter.
So tonight I turned to one of my trusted old favourites – a delicious Roasted Red Pepper and Tomato Soup – a recipe I had originally found in a supermarket magazine.
Here’s what I used to make 2 large bowls:
x6 round tomatoes
x3 red peppers
800ml vegetable stock
handful of chopped onions
dollop of Tomato Puree
pinch of smoked paprika
pinch of mild chilli powder
Slice the peppers and pop them and the tomatoes on a baking tray. Put them in the oven at 180 degrees, for 20 mins.
Meanwhile fry the chopped onions in a large pan until soft.
When your veg is roasted, add it to the pan. The tomatoes should be really soft, so to help with the blending later, I like to squish them in with a pair of tongs!
Add in the tomato puree, smoked paprika and mild chilli powder. Stir together and add the vegetable stock.
Let this simmer for a few minutes before blending it all together – I just use a hand blender for ease.
And then you’re done! Serve piping hot with a plateful of buttered crusty bread.