Roasted pepper and tomato soup
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
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