Roasted red pepper and tomato soup

Roasted red pepper and tomato soup

Ingredients

serves 3–4
  • •6 medium tomatoes, quartered
  • •2 red peppers, quartered
  • •1 onion, quartered
  • •2 tbsp olive oil
  • •3 garlic cloves, peeled
  • •600ml vegetable stock
  • •¼ tsp smoked paprika
  • •Pinch of cayenne pepper (optional)
  • •¼ tsp sea salt, to taste
  • •Ground black pepper, to taste

Directions

Cooking mode
  1. 1. Preheat the oven to 180°C. Prepare 2 large baking trays.
  2. 2. Place the tomatoes on one tray and the peppers, garlic and onion on the other. Drizzle each tray with 1 tbsp olive oil and gently toss to coat. Bake for 35–40 minutes, placing the tray of tomatoes on the top shelf of the oven.
  3. 3. Transfer the roasted vegetables to a large pan. Add the vegetable stock, spices and salt. Simmer for 10 minutes on a medium heat.
  4. 4. Remove from the heat and blend the soup. Season to taste with salt and ground black pepper. Reheat for 5–10 minutes and serve.
Baker Beanie Author

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