Soup

Red Pepper And Tomato Soup

Red Pepper And Tomato Soup

Ingredients

  • 400g tomatoes, halved
  • 1 red onion, quartered
  • 2 Romano peppers , roughly chopped
  • 2 tbsp good quality olive oil
  • 2 garlic cloves, bashed in their skins
  • few thyme sprigs
  • 1 tbsp red wine vinegar
  • 2 tbsp ricotta
  • few basil leaves
  • 1 tbsp mixed seeds, toasted
  • bread,  to serve

Example pic. BBC GoodFood.

Method

  • Pre heat oven to 200C/180C fan/gas 6.
  • Put the tomatoes, onion and peppers in a roasting tin, toss with the oil and season.
  • Nestle in the garlic and thyme sprigs, then roast for 25-30 mins until all the veg has softened and slightly caramelised.
  • Squeeze the garlic cloves out of their skins into the tin, then strip the leaves off the thyme and discard the stalks and garlic skins.
  • Mix the vinegar into the tin then blend everything in a bullet blender or using a stick blender, adding enough water to loosen to your preferred consistency (we used around 150ml).
  • Reheat the soup if necessary, taste for seasoning, then spoon into two bowls and top each with a spoonful of ricotta, a few basil leaves, the seeds and a drizzle of oil. Serve with bread for dunking.

Recipe courtesy of BBC GoodFood.

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