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.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.