Roasted Tomato and Red Pepper Soup

Name: Roasted Tomato and Red Pepper Soup
Prep time: 5 min
Total time: 5 min
Cuisine: European, Mediterranean
Ingredients: 500 g cherry tomatoes, halved; 2 large sweet pointed peppers (Romano peppers), chopped; 1 red onion, chopped; 2 large garlic cloves, whole; 2 tbsps extra-virgin olive oil; 1 tbsp balsamic vinegar; 1 tsp mixed herbs; 1 tsp sugar; 1 tsp fine sea salt; ½ tsp freshly-ground black pepper; 200 ml good-quality vegetable stock; 10 g fresh basil, leaves and stems; 40g day-old crusty bread (ciabatta, baguette and sourdough all work), chopped or torn into croutons; ½ tbsp grated parmigiano reggiano; ½ tsp garlic granules; extra-virgin olive oil; 10g fresh basil leaves; 2 tbsp extra-virgin olive oil

Instructions

Prep:5min

A delicious, warming soup made with sweet cherry tomatoes and red pointed peppers. It’s delicious, healthy and incredibly easy to make – simply roast the vegetables and blend it all together. Roasting the vegetables enhances their flavour, bringing the best out of them. Using a basil-infused stock makes this recipe extra special.

Updated at: Fri, 22 Nov 2024 19:52:12 GMT