Roasted sweet pepper and tomato soup

Recipe from: 26 May 2015
recipes, soup, winter

Ingredients 11
Servings 2
Time 00:10

Ingredients

  • 4
    large ripe tomatoes, blanched and halved
  • 1
    cup
    cherry tomatoes, halved
  • a variety of sweet bell peppers, one of each colour, cut into chunks
  • 15 – 20 ml olive oil
  • salt and black pepper to season
  • a handful of fresh basil, chopped
  • 1
    garlic clove, crushed
  • 1/2
    cup
    grated Parmesan
  • 1
    Tbs
    pine nuts
  • 2
    tsp
    olive oil for the pesto
  • crème fraiche to serve
 

Method

00:25
 

First off, place the tomatoes and peppers in an oven safe baking tray, drizzle with olive oil and season. Roast in the oven for about 20 – 25 minutes until done.

Transfer the vegetables to a food processor and blitz until smooth. You can run the soup through a sieve if you like it more silky.

For the basil pesto, add the fresh basil, garlic, Parmesan, pine nuts and olive oil in a pestle and mortar and grind to a paste.

Add spoonfuls of pesto to the soup, serve with crème fraiche and season to taste.

Recipe reprinted with permission of Anina's Recipes. To see more recipes, please click here.
 
To receive quick and convenient weekday recipes, join our Easy Weekday Meals mailing list, and for up-to-date trending food, restaurant and wine news subscribe to our Editor’s Weekly newsletter.


 

Read more on: winter  |  soup  |  recipes
 

You might also Like

NEXT ON FOOD24X
 
 

24.com publishes all comments posted on articles provided that they adhere to our Comments Policy. Should you wish to report a comment for editorial review, please do so by clicking the 'Report Comment' button to the right of each comment.

Comment on this story
0 comments
Comments have been closed for this article.
 
 
 
 
 
 
There are new stories on the homepage. Click here to see them.