Home » Recipes » Roasted red pepper and tomato soup Roasted red pepper and tomato soup Recipe: Roasted red pepper and tomato soupDetails: Juicy red peppers, tomatoes and onion combine to create a heartwarming soup that’s simple to prepareIngredients4 large red peppers 4 garlic cloves, unpeeled 1tsp dried oregano 4tbsp olive oil 1 large red onion, peeled and chopped 6 large tomatoes, peeled 850ml (1½ pt) vegetable stock 1tsp sugar Half a packet fresh basil leaves 2 small ciabatta loaves, baked according to packet instructionsMethodPreheat the oven to 200°C (400°F, gas mark 6). Place the peppers and garlic on a baking tray, sprinkle with oregano and 1tbsp olive oil. Roast for 30-35 mins until the pepper skins are blistered. Place the hot peppers in a plastic bag. When cold, peel and chop the flesh, discarding the seeds.Heat 1tbsp olive oil in a large pan and fry the onion for 10 mins until softened. Chop the tomatoes, discarding the seeds and add to the pan with the peppers, stock, sugar and a few basil leaves. Squeeze the soft cooked garlic from the cloves and add to the pan. Simmer for 30 mins.Slice the ciabatta into four and brush with the remaining olive oil. Chop the basil (keeping a few leaves for garnish) and sprinkle over the bread. Season and lightly grill. Whizz the soup in a food processor then reheat. Garnish with basil leaves and black pepper and serve with the toasts.Cooking time (duration): 40Diet (other): Low calorieNumber of servings (yield): 4Meal type: lunchCulinary tradition: USA (Traditional)My rating: 4 stars: ????? 1 review(s)Related Posts Healthy Tamarind chicken with tomato & mint salad Gorgeously moist Banana Bread Scrummy Vanilla and Raspberry CupcakesTags:anti agingbad breathCholesterolDetails JuicyDietmiracle noodlesTea Tree OilWeight Training
