Kate’s Roasted Red Pepper & Tomato Soup
The delicious roasted flavour of the red pepper makes for an incredibly yummy soup.
- Serves: 8 |
- Difficulty: easy
- Prep Time : 10 mins |
- Cook Time : 50 mins
8 red peppers
3 red onions
4 large tomatoes
8 cloves garlic
2 chillies, de-seeded and finely chopped
3 Tbsp (30 ml) olive oil
2 tsp (10 ml) balsamic vinegar
1 tsp (5 ml) smoked paprika
1 Tbsp (15 ml) sugar
4 tsp (20 ml) mixed herbs
zest of 1 lemon
2 x 400 g cans tinned tomatoes
salt and freshly milled black pepper to taste
1 punnet of baby tomatoes
¾ C (180 ml) fresh cream
1 whole tomato, blanched, peeled, deseeded and cubed
microgreens of your choice
1 fresh chilli, finely chopped
180 g roughly crumbled croutons
Preheat the oven to 200 °C.
Chop the peppers, onions and fresh whole tomatoes into similar-sized pieces. Place onto a roasting tray with the garlic cloves, drizzle with olive oil and season with salt and pepper.
Place in the oven for 30 minutes to grill and caramelise.
Transfer the grilled veggies to a saucepan and add the tinned tomatoes. Add the smoked paprika, sugar, mixed herbs, chilli and lemon zest. Simmer over medium heat for 20-30 minutes.
Taste and adjust the seasoning and when you are happy with the flavour, blend the soup to smooth and season to taste.
There are a number of ways to garnish this tasty soup: if you like the pop of juicy baby tomatoes, drizzle with olive oil and roast in the oven at 200 ºC until blistered. A swirl of fresh cream in each bowl is delicious. For crunch, add crumbled crouton chunks. For freshness, blanch and peel a whole tomato, remove the seeds and cube the flesh – add this to the top of each bowl along with your favourite microgreens. If you like a little extra bite, add some chopped chillies.