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Roasted Tomato and Red Pepper Soup

Roasted Tomato and Red Pepper Soup

By MorrisonsPublished on 01 December 2020A 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

  • 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.

  • 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.

  • 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.

  • 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.

  • 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.