Roast tomato and red pepper soup
This soup is easy to make, full of flavour and is great served for lunch. To make the tastiest soup, wait until tomatoes are at their ripest and juiciest, around September.
Servings: 4 servings
Ingredients
- 6 vine tomatoes halved
- 1 red bell pepper halved
- 3 whole garlic cloves (in their skins)
- 1 tsp dried basil
- 2 tbsp olive oil
- 1 small red onion diced
- 1 tsp paprika
- Sea salt and cracked black pepper
- 750 ml vegetable stock
- 1 tbsp roughly chopped fresh basil leaves
- Coconut yoghurt or full fat cow's yoghurt, to serve
Instructions
- Preheat the oven to 180°C (350°F). Line a large baking tray with plastic-free baking parchment.
- Arrange the tomatoes, pepper and garlic on the prepared tray, sprinkle with the dried basil, drizzle with 1 tablespoon of the olive oil and bake for 30 minutes.
- Meanwhile, heat the remaining olive oil in a large saucepan over a medium heat, add the onion and cook for 4-5 minutes, or until soft. Add the paprika and seasoning and cook for 1-2 minutes, or until fragrant.
- Remove the roasted tomatoes, pepper and garlic from the oven and squeeze the garlic out of their skins. Add everything to the pan with the stock, bring to the boil and then simmer for 20 minutes.
- Transfer to a blender, add the basil and blend until smooth. Divide between bowls and add a swirl of yoghurt to serve.
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