Roasted Sweet Pepper and Tomato Soup
Roast a few tomatoes with sweet peppers, olive oil and loads of black pepper. Simply blitz the roasted ingredients in a food processor, serve with a quick homemade basil pesto and crème fraiche.
Roasted Sweet Pepper and Tomato Soup Roast a few tomatoes with sweet peppers, olive oil and loads of black pepper. Simply blitz the roasted ingredients in a food processor, serve with a quick homemade basil pesto and crème fraiche. |
| Servings | Prep Time |
| 2servings | 5min |
| Cook Time |
| 25min |
|
|
Ingredients
- 4large ripe tomatoesblanched and halved
- 1cup cherry tomatoeshalved
- variety of sweet bell pepperchopped
- 20ml olive oil
- salt and black pepperto season
- handful chopped basil
- 1clove garliccrushed
- 1/2cup grated parmesan
- 1tablespoon pine nuts
- 2teaspoons olive oil
- creme fraicheto serve
Instructions
- 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.