Cream of roasted red pepper and tomato soup

Prep: 15 mins
Cook: 30 mins
Cream of roasted red pepper and tomato soup

4 large tomatoes

4 large red peppers

3-4 tsp Goodall’s garlic paste

1 large onion, chopped

250ml double cream

600ml vegetable stock or water

1 tbsp olive oil

4 tsp cream, to serve

1 tsp Goodall’s nutmeg

Salt and Goodall’s ground black pepper for seasoning

Roast the tomatoes and red peppers in the oven at 230°C/ 450°F/ Gas 8 for approximately 20 minutes. Remove from the oven and leave to cool before removing the skin.

Heat oil in a frying pan; add the garlic paste and the chopped onion. Sauté until soft and translucent and then add in the roasted pepper and tomato. Sauté for a few minutes. 

Combine the vegetable mixture and stock in a blender and blitz until smooth. Heat a saucepan and then pour in the purée, ground nutmeg and cream. Stir over a low heat, taking care not to boil the cream.

Season with salt and pepper and garnish with cracked black pepper, a swirl of cream and basil leaves, if desired.

Serve warm with your choice of bread.

Serves
4-6

Preparation Time
15 minutes

Cooking Time
30 minutes

Main ingredients
Dairy, Vegetables

Recipe Type
Soups, Starters, Easy, Entertaining, Lunch Box, Vegetarian

Special Info
Vegetarian

Level of Difficulty
Easy

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