Tomato And Red Pepper Soup - 1 with Roasted Tomatoes
Roasted Tomato And Red Pepper Soup
This is an easy soup to make and very tasty. If you do not have an oven, slow cook the vegetables in a non-stick pan or wok. Serves 4
2 large red peppers
4 large tomatoes
2-3 garlic cloves
1 large onion, peeled and chopped roughly
2 tbs. olive oil
800 ml. (about 3 full cups) vegetable stock (you can use stock cubes, powder or bulluion)
A good hand ful of fresh basil or coriander leaves
Salt and pepper to taste.
Preheat the oven to 200Â°C or 400Â°F or Gas mark 6.
Chop peppers and tomatoes roughly and remove seeds. Prepare onions and garlic.
Place on a baking tray, drizzle with olive oil and roast for 1/2 an hour, until the vegetables soften and begin to turn brown/blistered.
Place in a bowl, add stock, basil/coriander and blend with a stick blender.
Strain through a large sieve to remove skins/seeds.
Add and adjust salt and pepper.
Re-heat to just below boiling and serve in bowls or mugs with fresh bread or croutons.
Also see Soup Selection.