Roasted Pepper and Tomato Soup

Method

  1. Cut the peppers in half, take out the seeds and stalks and put on a baking sheet.
  2. Cut the tomatoes in half and put on the sheet.
  3. Grate garlic over and add a splash of oil.
  4. Put in the oven at 230°C until just starting to colour.
  5. Melt the butter in a pan, add the onions and sweat, add the flour and cook for 3 minutes. Add the peppers and tomatoes and then the stock and season.
  6. Bring up to the boil and simmer for 45 minutes, skim off if necessary.
  7. Liquidise and put back into a clean pan.
  8. Reboil, season again and serve.

PS: We use more peeled roasted peppers as a garnish.

Recipe by Brian Turner from his book 'A Taste of Summer'

Ingredients

Prep time:

Cook time: 45 mins

Serves: 5

  • 450g red peppers

  • 900g tomatoes

  • 1 clove garlic

  • 1tbsp oil

  • 110g onions, chopped

  • 25g plain flour

  • 1.8 litres chicken stock or vegetable stock

  • Salt & pepper