Red pepper and tomato soup
A healthy, tasty and nutritious recipe, part of our Good Food Ideas series
- 3 large red peppers
- 750g large ripe tomatoes
- 400 ml vegetable stock
- 3 tbsp of olive oil
- 2 cloves of garlic
- 1 medium onion
- 2 tsp chopped fresh basil or 1 tsp dried basil
- 1 tsp fresh oregano leaves or a pinch of dried oregano
- Preheat the oven to 190°C / Gas mark 5. Put the bell peppers on a roasting pan. Drizzle a little olive oil over the garlic and wrap in foil and add to the pan. Roast in the oven for 35 minutes.
- While the peppers are roasting, peel the tomatoes by immersing in boiling water for 10 seconds, refreshing in cold water, then slipping off the skins. Slice the tomatoes and remove the seeds.
- Heat some olive oil in a pan and cook the onions for 5-7 minutes until soft. Add the tomatoes, reduce the heat and allow to simmer, stirring, for 30 minutes or until the oil separates into pools or the liquid thickens. Stir in the basil and oregano.
- Remove the garlic and peppers from the oven. Put the garlic aside to cool. Place the peppers in a plastic bag, seal and allow to cool.
- Peel the skins off the cooled peppers and remove the seeds.
- Place the peppers in a food processor together with the flesh of the garlic cloves and half the vegetable stock and liquidise. Place in a pan.
- Put the tomatoes and onions from the other pan in the food processor together with the remaining vegetable stock and liquidise. (If your food processor has a large capacity, they could be liquidised with the peppers and garlic.)
- Add the tomato mixture to the pepper mixture and heat to serving temperature.
- Season to taste and garnish with vegan pesto or fresh basil.
- Serve with crusty bread, or even garlic bread.
- For a quicker soup, use 300g passata instead of the fresh tomatoes in step 3.
- For a stronger smokey flavour, roast an aubergine with the red peppers and/or add some smoked paprika.
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