Roasted sweet pepper and tomato soup

Recipe from: 26 May 2015
recipes, soup, winter

Ingredients 11
Servings 1
Minutes 00:10


Serving Change
  • 4
    large ripe tomatoes, blanched and halved
  • 1
    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
    grated Parmesan
  • 1
    pine nuts
  • 2
    olive oil for the pesto
  • crème fraiche to serve



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.
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Read more on: winter  |  soup  |  recipes


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