07 February 2012

Roasted Red Pepper & Tomato Soup

It might be chilly outside, but there’s nothing quite like homemade soup to make you feel cosy and warm on the inside. Plus, it’s not only healthy to make your own soup from scratch but will save you some pennies for lunch rather than popping out to the nearest branded coffee shop!

Here’s a straight forward recipe I found in the Sunday Express which I thought was deffo worth sharing.


Ingredients:


*10 ripe tomatoes (go for large)

*1 red pepper

*Olive oil

*Salt and freshly group black pepper

*2 onions, peeled and chopped

*1 tbsp sugar

*500ml water

*4 tbsp cream

*3 garlic cloves, chopped (I actually left the garlic out, as I’m not the hugest garlic fan!)

Method:

Serves 6: although mine only managed to serve 4, hence why I recommend using large toms!
Preparation: 20 minutes
Cooking time: 1 hour 30 minutes

1. Preheat the oven to 180C.
2. Cut the tomatoes in half and place them cut-side up on a lined baking sheet (I used tin foil).
3. Cut the red pepper in half, remove seeds, cut each half into three pieces and add to the tomatoes.
4. Drizzle with olive oil and sprinkle with salt and pepper.
5. Roast the tomatoes and red pepper for 45 minutes.



6. Meanwhile, fry the onions in a little olive oil in a large pot.
7. Remove the tomatoes and red pepper from the oven, add to the onions and stir well.
8. Add the sugar, water and garlic and simmer for about 20 minutes.



9. Place the soup in a blender or food processor, blend it and then strain it through a sieve into a bowl to remove all the pips and skins. (This actually took me a few attempts as the soup was pretty thick to start with!) .
10. Return it to the pot and add 4 tbsp of cream (I used single).
11. Heat through and serve with bread.


Enjoy!

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