Roasted red pepper and tomato soup! 

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Exploding with flavour this tomato soup is terrific!  Totally hitting the spot on this cold February, Sunday Lunch time.  Roasting the peppers and tomatoes really enhances the flavours and brings out the sweetness.

Tip  √  I bought my tomatoes in the reduced section in the supermarket, so keep your eyes open so this becomes an economical dish!

INGREDIENTS                  SERVES 6

  • 3 Packs of 420gram vine tomatoes
  • 2 Red peppers
  • 5 Cloves of garlic
  • 6  Sprigs of basil leaves
  • 2 tbsp. of balsamic vinegar
  • 3 teaspoons of sugar or sweetener  (to taste subject to how sweet your tomatoes are?)
  • 1 carton of 500gm Passata
  • 2 stock cubes (chicken or vegetable)
  • 2 medium sized potatoes
  • 7 green Olives
  • Worcestershire sauce (generous glug)
  • Drizzle of Olive oil or Spray low Calorie Oil
  • Salt and Pepper

Lets get Cooking !

Pre heat the oven to 200 degrees.

Drizzle or spray a large baking tray or dish with oil.  Chop the tomatoes and peppers in half, take the skin off the garlic cloves leave them whole, and place  all onto the tray.   (make sure the tomatoes are skin side up)  Drizzle the balsamic vinegar over the ingredients.  Add the sprigs of basil and a generous helping of salt and pepper, spray or drizzle oil over the top.  Place into the oven for 60 minutes.

When 30 minutes have gone, chop up the potatoes into small cubes so that they are even in size.  Add 300ml of water, then the stock cubes and the Olives, bring to the boil for approximately 20 minutes (until you can put a fork in them and they are soft).  Take off the heat, leave all the potato and stock in the pan, this is a base for the tomato mixture.

Lift out the tomatoes from the oven, they should have chard skins.  They need to be chard so you can remove the skins with ease, do this with a fork or tongs.  Now pour all the ingredients into the pan with the potatoes and stock.  Add the passata and bring to the boil.  If there is any residue left on the baking tray, pour a small amount of boiling water onto the tray to soften the juices, stir and add to the pan.  Add a salt and pepper to taste, with a generous glug helping of Worcestershire sauce.

Once the tomato and the potato mixture has come to the boil, take off the heat and with a hand blender, blitz until smooth.     Add the sugar / or sweetener.  This will be to taste as it depends on how sweet the tomatoes are.

If you don’t mind the seeds from the tomatoes, it is now ready to serve.  I prefer and silky smooth soup, so I put the soup through a sieve to remove the seeds, it only takes a few minutes.

You can add a dollop of crème fraiche, or double cream to the soup bowl this gives it a lovely deep silky taste.  I didn’t this time because I’m trying to be good, I did add mozzarella and half fat crème fraiche to everyone else’s though!

Emily x


 

 

 

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