Fabulous Food by Cheryl
Roasted red pepper and tomato soup
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Ingredients
? 2 large red peppers
? 4 garlic cloves, unpeeled
? 1tsp dried oregano
? 4tbsp olive oil
? 1 large red onion, peeled and chopped
? 6 large tomatoes, peeled
? 850ml chicken stock
? 1tsp sugar
? half a cup of chopped Spring onion
Method
1. Preheat the oven to 200°C.
2. Place the peppers and garlic on a baking tray, sprinkle with oregano and 1tbsp olive oil.
3. Roast for 30-35 mins until the pepper skins are blistered. Place the hot peppers in a plastic bag. When cold, peel and chop the flesh, discarding the seeds.
4. Heat 1tbsp olive oil in a large pan and fry the onion for 10 mins until softened. Chop the tomatoes, discarding the seeds and add to the pan with the peppers, stock, sugar and a few basil leaves. Squeeze the soft cooked garlic from the cloves and add to the pan. Simmer for 30 mins.
5. Place the mixture into a blender and blend until you get a great consistence. Preheat the soup in a pot and place in a soup bowl and garnish with spring onion and sour cream. sprinkle black pepper and serve with the toasts.
? 2 large red peppers
? 4 garlic cloves, unpeeled
? 1tsp dried oregano
? 4tbsp olive oil
? 1 large red onion, peeled and chopped
? 6 large tomatoes, peeled
? 850ml chicken stock
? 1tsp sugar
? half a cup of chopped Spring onion
Method
1. Preheat the oven to 200°C.
2. Place the peppers and garlic on a baking tray, sprinkle with oregano and 1tbsp olive oil.
3. Roast for 30-35 mins until the pepper skins are blistered. Place the hot peppers in a plastic bag. When cold, peel and chop the flesh, discarding the seeds.
4. Heat 1tbsp olive oil in a large pan and fry the onion for 10 mins until softened. Chop the tomatoes, discarding the seeds and add to the pan with the peppers, stock, sugar and a few basil leaves. Squeeze the soft cooked garlic from the cloves and add to the pan. Simmer for 30 mins.
5. Place the mixture into a blender and blend until you get a great consistence. Preheat the soup in a pot and place in a soup bowl and garnish with spring onion and sour cream. sprinkle black pepper and serve with the toasts.
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