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Roasted Tomato and Red Pepper Soup

Roasted Tomato and Red Pepper Soup

By Morrisons
Published on 01 December 2020
A delicious bright and colourful soup. Roasting vegetables first really brings out their flavours, so it’s well worth taking the time to do this.
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Time and servings

1 hr 20 minsTotal time
4Servings
30 minsPrep time
50 minsCooking time

Ingredients

  • 2 onions, peeled and cut into thin wedges
  • 2 tsp of sugar
  • 1 small bunch of fresh basil leaves
  • 1 tsp of paprika
  • 400 ml of vegetable stock, made from a cube
  • 1 tbsp of tomato purée
  • 2 tsp of worcestershire sauce
  • 1 drizzle of extra-virgin olive oil
  • 2 red peppers, deseeded and roughly chopped
  • 4 tbsp of green pesto
  • 4 large garlic cloves
  • 1.5 kg of ripe tomatoes, halved horizontally
  • 2 tbsp of olive oil

Method

  1. Step 1

    Heat the oven to 200°C/180°C fan/Gas 6. Place the tomatoes, cut side up, in a large roasting tray with the peppers, onions and garlic. Season, and drizzle over the oil.
  2. Step 2

    Roast for 50 minutes until the vegetables start to caramelise. Remove from the oven and reduce the temperature to 180°C/160°C/Gas 4.
  3. Step 3

    Squeeze the roasted garlic cloves out of their skins and add to a food processor with the rest of the roasted vegetables and any juice from the tray. Blitz until smooth, adding a little of the vegetable stock to create a smooth consistency.
  4. Step 4

    Pour the blended soup into a pan and stir in the tomato purée, Worcestershire sauce, sugar, smoked paprika and the rest of the vegetable stock. Season to taste and heat through.
  5. Step 5

    Spoon the soup into bowls and drizzle over the pesto and oil. Garnish with small basil leaves and serve with the garlic bread.