Tomato and red pepper soup with pesto


Ingredients 17
Servings 6
Time

Ingredients

  • 2
    red sweet peppers, quartered and seeded
  • 40
    g
    butter
  • 2
    small red Spanish onions, chopped
  • 2
    stalks celery, chopped
  • 2
    small carrots, chopped
  • 4
    large tomatoes, skinned, seeded and chopped
  • 5
    ml
    sugar (optional)
  • 1
    Litres
    chicken stock
  • salt and milled black pepper
  • 200
    ml
    cream for serving
  • 30
    ml
    chopped chives
  • PESTO
  • 250
    ml
    fresh basil
  • 30
    ml
    pine kernels, toasted
  • 2
    cloves garlic, crushed
  • 30
    ml
    grated Parmesan cheese
  • 125
    ml
    olive oil
 

Method

 
Grill peppers, skin side up, until skin blisters and blackens. Peel off and discard skin and cut flesh into strips. Heat butter in a pan. Add onions, celery and carrots and cook, stirring, until onions soften, about 5 minutes. Add peppers, tomatoes, sugar and stock. Simmer, covered, for 15 minutes. Allow to cool. Process or purée mixture until smooth. Refrigerate, covered, until cold, then season. PESTO: Process all ingredients until smooth. Serve soup topped with pesto, a dollop of cream and chives.
 

Read more on: grill
 

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