Lunch · Dinner · Mediterranean
Roasted tomato & red pepper soup
Everything roasts on one tray until blistered and sweet. The stick blender does the rest.
- Start to finish
- 1 hr 15 min
- Hands-on
- 33 min
- In the fridge
- 4 days
- Freezes
- Yes
VeganContains celery
Ingredients
4 portions- 3Peppers, red
- 1Brown onion
- 2Carrots
- 500gCherry tomatoes
- 4 clovesGarlic, unpeeled
- 3 tbspOlive oil
- 1 tspSmoked paprika
- 1 cubeVegetable stock cube, in 750ml water
- 1 tinChopped tomatoes
- 30gFresh basil
Plus salt, pepper and water.
Method
- 1
Heat the oven to 220C (200C fan). Deseed the peppers and cut them into big chunks. Cut the onion into wedges and the carrots into thick coins. Tip it all onto your largest roasting tray with the cherry tomatoes and the whole garlic cloves, and toss with the oil, paprika and a good pinch of salt.
- 2
Roast for 35 minutes, stirring halfway, until the peppers are soft and blackened at the edges and the tomatoes have burst.
35 min, mostly hands-off
- 3
Meanwhile, crumble the stock cube into 750ml boiling water. Pick the basil leaves, keeping a few small ones back for the top.
- 4
Squeeze the soft garlic out of its skins into a large pan and scrape in everything from the tray. Pour a splash of the stock onto the hot tray, scrape up the sticky bits and add those too.
- 5
Add the tinned tomatoes and the rest of the stock, bring to the boil and simmer for 10 minutes.
12 min, mostly hands-off
- 6
Add the basil and blitz with a stick blender until smooth. Season well, and loosen with a splash of water if it is very thick.
- 7
Leave to cool, then ladle into tubs and top each with a basil leaf or two.
On the day
Microwave for 3 to 4 minutes, stirring halfway, until piping hot. Add a cheese toastie on the side and it is dinner.
Cook’s tip
Roast the garlic in its skin. It steams inside its papery jacket and goes soft and sweet, where peeled cloves would just burn.