Roasted pepper and tomato soup
Prep:
15 mins
Cook:
60 mins
1 large sweet onion, cut into wedges
12 plum tomatoes, cored, cut in half and seeded
5 red peppers, seeded and cut in half
2 celery stems, cleaned and coarsely chopped
1 large carrot, peeled and coarsely chopped
2 cloves garlic, peeled and crushed
15ml olive oil
Salt and fresh ground black pepper to taste
150ml vegetable or chicken stock
A small bunch of fresh basil leaves, chopped
125g goat cheese or feta cheese
Preheat the oven to 160ºC / 350ºF / Gas Mark 4.
In a large oven proof baking dish arrange the onions, tomatoes, red peppers, garlic, celery and carrot.
Drizzle vegetables with the olive oil.
Roast vegetables in oven for about 30 minutes until vegetables are soft and lightly charred.
Cool vegetables until they can be touched and remove the skin from peppers.
Puree vegetables in small batches in a food processor adding stock to each batch.
Transfer pureed soup to medium pot and heat to a simmer.
Adjust the seasoning.
Serve with a sprinkle of fresh basil and a dollop of goat cheese or feta.
Serves
6
Preparation Time
15 minutes
Cooking Time
60 minutes
Main ingredients
Vegetables
Recipe Type
Soups, Family Dinners, Vegetarian
Special Info
Gluten free, Nut free, Vegetarian
Level of Difficulty
Easy
