Sweet Red Pepper & TomatoPrep.Time: 10 mins
Cook.Time: 30 min
ToolsLarge Saucepan With Lid
Electic Hand Blender
Ingredients4 Pointed Sweet Red peppers
2 Tins Plum Tomatoes
1 Large Cooking Onion
8 Cloves Garlic
Half A Lemon
2 Tbsp Olive Oil
2 Vegetable Stock Cubes
½tsp Mixed Herbs
MethodPre-heat oven to 200°c / 400°f / Gas Mark 6.
While oven is heating up, peel and finely chop onion and fry in the olive oil on a medium heat (keep the lid on).
Halve, deseed and trim peppers and lay skinside down in a baking tray.
Peel the garlic and put one clove into each pepper half.
Squeeze the lemon over the peppers.
Put the peppers into the middle of the oven.
Chop the tinned tomatoes, while in the tins, with a sharp knife.
When the onions are soft, add tinned tomatoes, mixed herbs and paprika and stir well.
Crumble stock cubes into saucepan and stir to dissolve.
Season well with black pepper.
The peppers should be roasted by now, so remove from oven and leave to cool a bit.
Skin the peppers, dice and stir into soup.
Use an electric hand blender in the saucepan to blitz the ingredients.
Make sure soup is heated and serve in warmed bowls with crusty bread.
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