Creamy roasted red pepper and tomato soup

PennyAuthorPenny
00DifficultyBeginner

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Yields1 Serving

 2 roasted de skinned red peppers
 1 onion chopped
 1 tin chopped tomatoes
 A little rapeseed or olive oil
 2 good skirts tomato purée
 1-2 tspns smoked paprika
 Salt and pepper
 1-2 tspns dried basil or 1tblpn fresh chopped basil
 3-4 tblspn cream or milk
 350-400ml vegetable stock
 2-3 cloves of garlic - minced

1

To roast the peppers heat on a gas hob using a BBQ fork or cook under a grill until the skins start to blacken . Put into a bowl and cover with cling film . . When cooled remove the skins and seeds . Then chop

2
3
4
5

Heat the oil in a large pan and sweat down the onions and chopped peppers for about 10 minutes. Add in he garlic and cook for 2 minutes

6
7
8

Add in the purée and stir into the mix , cook for a couple of minutes . Now add in the tomatoes , paprika dry basil ( not fresh )and stock and stir well . Cook for 15 minutes

9
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12

Season with salt and pepper stir through the fresh basil and cream and serve .

13
14
15
16

You could blend the soup of liked but the chunks add a nice texture

17
18
19
20

Or slow cook for 4 hours once you add the stock or cook for 7 minutes in a pressure cooker after adding the stock

Category

Ingredients

 2 roasted de skinned red peppers
 1 onion chopped
 1 tin chopped tomatoes
 A little rapeseed or olive oil
 2 good skirts tomato purée
 1-2 tspns smoked paprika
 Salt and pepper
 1-2 tspns dried basil or 1tblpn fresh chopped basil
 3-4 tblspn cream or milk
 350-400ml vegetable stock
 2-3 cloves of garlic - minced

Directions

1

To roast the peppers heat on a gas hob using a BBQ fork or cook under a grill until the skins start to blacken . Put into a bowl and cover with cling film . . When cooled remove the skins and seeds . Then chop

2
3
4
5

Heat the oil in a large pan and sweat down the onions and chopped peppers for about 10 minutes. Add in he garlic and cook for 2 minutes

6
7
8

Add in the purée and stir into the mix , cook for a couple of minutes . Now add in the tomatoes , paprika dry basil ( not fresh )and stock and stir well . Cook for 15 minutes

9
10
11
12

Season with salt and pepper stir through the fresh basil and cream and serve .

13
14
15
16

You could blend the soup of liked but the chunks add a nice texture

17
18
19
20

Or slow cook for 4 hours once you add the stock or cook for 7 minutes in a pressure cooker after adding the stock

Creamy roasted red pepper and tomato soup