Roast tomato and red pepper soup

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remember when I was young I could never finish a whole tin of tomato soup - too filling. This is when I knew I had reached adulthood because I could slurp the whole thing in one. 

So now that I'm a grown up, it's time to scrap the tin and make it from scratch. 

You will need: 

  • 500g of vine tomatoes 
  • 4 cloves of garlic 
  • 1 red onion 
  • 1 red pepper 
  • 250ml of veg stock
  • Chilli flakes 
  • Salt and pepper 
  • Creme fraiche 
  • 1 egg
  • Seed mix
  • Sourdough

How to:

  • Place the whole tomatoes on the oven tray with the peeled garlic cloves, chopped and deseeded pepper, chunky cut red onion and add a sprinkle of s + p and good drizzle of olive oil. 

  • Put in the oven on gas mark 200 and cook for 40 mins. 
  • Once roasted, peel the skins off the tomatoes, garlic and peppers and pop into the blender with the stock, chilli flakes, onions and sweet juices from the tray.
  • Give it a blitz but not too much, it's good when it's nice and chunky.
  • Pour in to your saucepan and heat.
  • Poach your egg in a different pan.
  • Once both are done, pour your soup into your bowl, add a dollop of Creme fraiche and give it a stir.
  • Plop your egg into the soup, add some crushed pepper and sprinkle with seeds. 

  • Serve with toasted sourdough and dunk until your heart is content. 

Voila, some home made soup better than anything you could get in a tin. 



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