Roasted tomato and red pepper soup
I am a big believer in making the most of the little time we have cooking for ourselves or the family. That’s why I always try to maximise the cooking preparation when the oven is on. Here’s a fabulous soup to make whenever you have some excess tomatoes in the fridge and the oven on.
Roasted tomato and red pepper soup
Ingredients
6 medium sized vine tomatoes washed and chopped into fours
1 onion
1 red pepper washed and chopped into eight pieces
olive oil to drizzle on tomatoes and red pepper
Freshly ground salt and pepper
1 tin of plum tomatoes
2 cloves garlic
1 chicken stock gel
100 mls water
Method
Oven preheated at 180. Place fresh tomatoes and red pepper on a roasting tray. Drizzle with olive oil and freshly ground salt and pepper, Roast the fresh tomatoes and red pepper for approx 30-40 minutes. Transfer to a pot and add garlic, tinned tomatoes, stock gel and water. Cook for 30 minutes on a low simmer. Season with freshly ground pepper if needed.
