Spicy tomato soup
12 tomatoes on the vine
1 red pepper
3 red onions
1/4 tsp chilli flakes
1 heaped tsp caster sugar
1 litre vegetable/ chicken stock
Salt & freshly ground pepper
Olive oil
6 tbsp cream
Chop the tomatoes into quarters and lay on a baking tray.
Chop the peppers and onions into six pieces and place on a seperate tray.
Sprinkle the tomatoes with the sugar, salt, pepper and olive oil.
Season the peppers and onions with chilli flakes, salt, pepper and olive oil.
Roast the tomatoes for 45 minutes in the preheated oven.
Roast the peppers and onions for 30 minutes.
Once all the vegetables are roasted, place in a pot.
Pour in 1 litre of stock and bring to the boil.
Blitz with a hand blender.
Pour into bowls and decorate with a tablespoon of cream.
Serve.
Serves
6
Main ingredients
Vegetables
Recipe Type
Soups, Starters, Easy, Quick Meals, Snacks, One Pot
Special Info
Gluten free, Vegetarian, Pregnant Mums
Level of Difficulty
Easy
