Lunch Recipes
Roasted Red Pepper & Tomato Soup
By Tom Flavin
Ingredients
- 4 tbls Rapeseed Oil
- 2 tbls Balsamic Vinegar
- 1 kg Ripe Tomatoes (cut in ½)
- 3 Red Peppers (deseeded and roughly cut into ¼)
- 6 Garlic Cloves
- 1 Large onion (diced)
- 1 sprig Thyme
- 1 sprig Rosemary
- 1 Bayleaf
- 1 bun Basil
- 1 Lt Vegetable Stock
- TT Salt & Pepper & Sugar
Method
Pre heat the oven to 180˚C
Arrange the Tomato & Peppers on a roasting tray skin side down, drizzle with ½ of the Rapeseed oil and Balsamic vinegar. Add the thyme, rosemary and garlic cloves, roast in a preheated oven at 180˚C, for approx 20 mins or until slightly charred and soft, set aside to cool.
Heat the remaining oil in a thick bottomed pan over medium heat, add the onion and cook until slightly turning brown to release the flavours. Remove skin from tomatoes and excess herb sprigs, add peppers & tomatoes to the pot with the stock , holding back about 200ml stock to adjust consistency if needed later, bring to boil, turn down heat & simmer for approx 15 mins until all vegetables are soft.
Blend with hand blender until smooth and pass through sive. Adjust consistency if needed with remaining stock, season with salt pepper and a little sugar if needed
Serve in a heated bowl and garnish with focaccia croutons and chopped basil or basil oil
