Food, Recipes

Roast Tomato, Garlic & Red Pepper Soup // Recipe

I’ve been craving smooth creamy soup for weeks, so when Ste came home with a new hand blender for me last week, I thought it the perfect time to try a recipe I’d noted down in December. The original recipe is vegan and from Bosh. I’m not vegan and love garlic so made a few adjustments, but I’ve linked the original recipe below.

It turned out delicious and as it was our main meal, I served it with grilled three cheese sandwiches and a side salad with homemade dressing.

Ingredients

10 plum tomatoes, halved
8 large garlic cloves, unpeeled
1 large red onion, quartered
1 large red pepper, halved
Extra virgin olive oil, for roasting (I always use extra virgin, it’s just my preference)
Tabasco sauce
Dried Italian herbs
1 litre veg stock
225ml light cream
Salt and pepper, for seasoning

Preheat the oven to 200C/400F and line a baking tray with foil. Add the tomatoes and garlic to the tray, drizzle with olive oil and season. Pop in the oven for 15 mins.

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Add the onion and red pepper to the tray. Drizzle with olive oil and season. Cook for another 30 mins.

 

Put all the vegetables from the tray into a large pan (I drained off the olive oil and used it for a salad dressing), squeezing out the roast garlic. Add a few drops of tabasco ( I went with 7), the Italian herbs and veg stock. Bring to the boil and simmer for 15 minutes.

Blend until smooth and stir in the cream. It will serve 4 – 6 people and keep well for around 5 days refrigerated in an air tight container.

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Enjoy!

 

Original recipe from Bosh! – https://www.bosh.tv/recipes/4-winter-warming-soups

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