Rustic roasted tomato and red pepper soup

Recipe from: 16 August 2010

Ingredients 9
Servings 1
Minutes 20 mins


Serving Change
  • 1
    tomatoes, quartered
  • 2
    large red peppers, chopped
  • 1
    large onion, chopped
  • 4
    whole cloves of garlic, peeled
  • +- 750
    stock (veg or chicken)
  • 1 - 2
  • salt, pepper and chilli flakes to taste
  • large handful fresh basil
  • 100
    cream or plain yoghurt


20 mins
Roast the tomatoes, peppers, onion and garlic seasoned with the chilli, salt and pepper and some olive oil, some dried basil too if you like.  
Roast for about 45 mins at 180 degrees.
In a blender (bits at a time) whizz your veggies with some stock and basil and put back into the pot.  
Keep tasting now and add in some cream/plain yoghurt and sugar (you can add plain water in too if it seems to salty from the stock).
When it is no longer tart but not sweet your soup is ready.

For more of Flour Child's recipes click here.

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