Winter is definitely coming. So, it is time to get the soup pot out and start to make lots of warming tasty soups to get through these chillier times. Soup is great, warming, nutritious and great to make in bulk and freeze for those soup emergencies. This easy Roasted Tomato and Red pepper soup is definitely all of the above and doesn’t take too long to cook – no standing for ages over a hot stove!
Roasted Tomato and Red Pepper Soup
Ingredients (Serves 4)
1 Onion, sliced
3 Red Peppers
2tbsp Olive Oil
2tsp Red Wine Vinegar
6 Garlic Cloves, or more if you like it really garlicky
Chilli Flakes, to taste
Pinch of Salt
- Preheat your oven to 400F / 205C / Gas Mark 6
- Chop the tomatoes into halves or quarters depending on the size. Slice up the onion.
- Place the tomatoes and onions in a roasting tin and toss with the olive oil and salt. Make they are spread out evenly.
- Peel the garlic cloves and place with a drizzle of oil in the centre of a square of tin foil. Fold the sides of the tinfoil up to make a sealed packet and lay flat on a baking tray in the oven.
- Place the tomatoes and onions in the oven and roast for about 25 mins, turning the veg half way through
- While that is all cooking the peppers need to be roasted, this can be done on top of a gas burner, using tongs hold the pepper over the flame until charred all over or toast under a grill, turning every few minutes as the skin turns black.
- Once all charred place the peppers in a bowl and cover with cling film. This will allow them to steam and to make the skins easier to remove
- When the peppers are cool enough to touch, use kitchen roll and peel of the blackened skin.
- Once peeled, remove the seeds and core then chop the peppers
- Allow the Tomatoes and onions to cool once cooked, then place them and the peppers and roasted garlic, along with the red wine vinegar and chilli flakes into a blender, and blend until smooth.
- Taste and add more salt, pepper or chilli as required.
The soup can be served with some nice bread or a cheesy toasty. Alternatively allow to cool completely before transferring to tubs or bags for freezing, to be enjoyed at a later date. This time I served mine with a swirl of crème fraiche and some nice sourdough bread and butter, perfect for a winter lunch.