Roasted Red Pepper Soup
A hearty and warming comfort soup with sweetness and flavour all its own.
Prep Time10 mins
Cook Time45 mins
Total Time55 mins
- 2 red bell peppers
- 5 medium carrots peeled
- 1 stick celery
- 2 tbsp olive oil
- 1 clove garlic minced
- 1 small onion finely chopped
- 1 tin 400g/14oz tomatoes
- 1 vegetable stock cube
- 1 tin water
- pinch dried chilli flakes
- salt and pepper to taste
Half the peppers and place on a roasting tin along with the celery and carrots and roast at 200C/400F for 20 minutes.
Remove from oven and put peppers in plastic bag till cool enough to remove skins.
Meanwhile heat the oil in a high sided pan and cook the onion and garlic for 5 minutes.
Add the roasted vegetables plus the tinned tomatoes and a tin of water and stick cube and dried chilli.
Simmer for 20 minutes and season with salt and papper to taste.
Blend till smooth with a stick blender (or carefully pour into a blender jug).
Serve with pesto, cream, yogurt or olive oil swirled on top.