Roasted tomato and red pepper soup

Roasted tomato and red pepper soup

By Julie Published: February 13, 2014

• Makes: 4-5 Servings
• Prep: 10 mins
• Cook: 1 hr 20 mins
• Ready In: 1 hr 30 mins

This is a really easy and absolutely delicious soup. Roasting the veg makes it extra tasty!

Ingredients

• 1.5 Kg Tomatoes Halved
• 2 Red Peppers Deseeded and roughly chopped
• 2 Onions Peeled and cut into chunks
• 4 Large Garlic Cloves
• 2 Tbsp Olive Oil
• Salt And Pepper
• 400 Ml Vegetable Stock
• 1 Tbsp Tomato Puree
• 2 Tsp Sugar
• 2 Tsp Worcestershire Sauce Optional
• 1 Tsp Smoked Paprika
• 4 Tsp Green Pesto Optional
• Basil Leaves Chopped, to garnish

Instructions

1. Preheat the oven to 180c. Place the tomatoes, flesh side up, in a baking tray. Add the pepper, onions and garlic cloves (whole). Season, drizzle with olive oil and cook in the oven for 50-60 mins.
   
2. Once the veg is ready, remove from oven, take the garlic out and put the rest of the veg in a large pot. Squeeze the cooked garlic out of the skins, into the pot. Now blend until smooth, add the stock a little at a time, add the purée, smoked paprika, sugar, and Worcestershire sauce too if using.
   
3. Season and heat through. Serve with a drizzle of pesto, basil leaves and a touch of olive oil. Gorgeous!
   

• Cuisine: British
• Course: Soup
• Skill Level: Child Friendly