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