Roasted sweet pepper and tomato soup

Anina's Recipes
2 servings Prep: 10 mins, Cooking: 25 mins By Food24
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Ingredients (11)

4 tomatoes — blanched, halved
1 cup cherry tomatoes — halved
pepper — sweet bell, mixed, chopped
olive oil
salt and freshly ground black pepper — to taste
fresh basil — chopped
1 garlic — cloves, crushed
1/2 cup parmesan cheese — grated
1 Tbs pine nuts
2 tsp olive oil
crème fraîche — to serve
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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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