Rustic roasted tomato and red pepper soup

Recipe from: 16 August 2010
pepper

Ingredients 9
Servings 4
Time 20 mins

Ingredients

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

Method

50 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.
 

Read more on: roast
 

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