Roasted Red Pepper and Tomato Soup

Name: Roasted Red Pepper and Tomato Soup
Ingredients: 1 Chopped white onion; 2 red peppers; 6 garlic cloves; 300 g Tinned plum tomatoes; 200 g Fresh plum tomatoes; 150 g vine tomatoes; 2 tbsp olive oil; 1 tsp chilli flakes; 350 ml vegetable stock; 1 tsp sugar; 1 handful fresh basil; 6 tbsp pine nuts; 1 pinch salt; 1 pinch pepper; 50 g feta (for Sprinkling); 1 Crusty Stale Bread (for Dipping)

Keep warm this winter with this hearty Roasted Pepper and Tomato Soup.

https://www.arlafoods.co.uk/recipes/roasted-red-pepper-and-tomato-soup/

Instructions

Step 1

Begin by preheating your oven to 200°C. Drizzle your whole peppers, garlic cloves and pine nuts with olive oil and roast in the oven for 30 mins until the peppers are charred. You may need to remove the garlic and pine nuts before the full 30 mins so make sure to check after 15 mins. At this point you can also turn your peppers over so that they char evenly. Remove the peppers, garlic & pine nuts from the oven. Let the peppers cool completely before peeling the skin off and slicing.

Step 2

Next, add your oil to a deep pan along with the roasted garlic. After a minute add the chopped onion and cook until translucent and soft before adding the chilli flakes and chopped roasted peppers. Cook all ingredients in your pan for five minutes before adding the tomato puree, fresh plum tomatoes and vine tomatoes. Do not worry about de-skinning the fresh tomatoes as these are being blitzed down and it will simply add to the flavour! Cook for 5 mins.

Step 3

Then add the salt and pepper, stock and a sprinkle of sugar. After 5 mins, add the tinned plum tomatoes and simmer for 20 mins.

Step 4

Blitz your soup with a hand blitzer until as smooth as you like it. Then add 100ml of milk to loosen and gently heat for 10 mins. Season to taste & sprinkle feta, pine nuts and torn basil. For the final touch drizzle a little balsamic over your soup and enjoy with crusty bread- perfect for dunking!

Enjoy!

Ingredients

Chopped white onion	1
Red peppers	2
Garlic cloves	6
Tinned plum tomatoes	300 g
Fresh plum tomatoes	200 g
Vine tomatoes	150 g
Olive oil	2 tbsp
Chilli flakes	1 tsp
Vegetable stock	350 ml
Sugar	1 tsp
Fresh basil	1 handful
Pine nuts	6 tbsp
Salt	1 pinch
Pepper	1 pinch
Feta (for Sprinkling)	50 g
Crusty Stale Bread (for Dipping)	1