Roasted Red Pepper and Tomato Soup.
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Ingredients for Roasted Red Pepper and Tomato Soup:
- Need 2 Tbsp olive oil.
- Prepare 1 for onion, chopped.
- Provide 2 large red peppers, seeds removed and roughly chopped.
- Prepare 2 cloves garlic, chopped.
- Prepare 600 g (21 oz) for ripe tomatoes, quartered.
- Give 1 for x 400g (14oz) tin chopped tomatoes.
- Need 4 cups - chicken stock or vegetable stock.
- You need 1 Tbsp - chopped fresh basil, to garnish.
- Provide for Extra virgin olive oil, to garnish.
Roasted Red Pepper and Tomato Soup step by step:
- Heat the olive oil in a large saucepan. Sauté the onion, peppers, and garlic for about 5 minutes. Add the fresh tomatoes and cook for another 3-4 minutes..
- Add the tinned tomatoes, the stock and 1 (250ml) cup of water. Bring to the boil, reduce the heat and simmer for 30 minutes..
- Remove from the heat and allow to cool a little. Purée the soup in batches in a food processor or with a hand-held blender. Strain through a coarse sieve and add a little extra stock, if desired..
- Roasting the vegetables gives the soup a delicious flavour. Simply halve the onions, tomatoes and peppers, place them on a lined baking tray. Drizzle with a little olive oil and roast in a 200°C (gas mark 6) oven for 60 minutes, turning the onions and peppers once. Next, peel the skin from the cooked peppers and tomatoes. Add the vegetables to the soup..
- Season to taste with salt and freshly ground black pepper. Serve hot, and garnished with the basil and a drizzle of extra virgin olive oil. Serve Hot with bread..
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