Roast Tomato and Red Pepper Soup
Roast Tomato and Red Pepper Soup
The sudden cooler temperatures and rain prompted me to make this warming soup.
I used one pan to saute and roast the vegetables to save time and washing up. The soup freezes very well (without the cream) in air-tight containers for a later date. Defrost, warm and add the cream to make a hearty meal with warm and crusty bread.
Prep time: 15 minutes
Cook time: 40 minutes
Serving size: 4 (main dish)
Difficulty: Medium
Spice level: low-medium (depending on added spice)
Ingredients
6 ripe tomatoes, cut in half
2 red peppers, seeded and cut in half
1 red onion, thinly sliced
3 cloves of garlic, peeled and sliced
1 teaspoon of crush red pepper (optional)
1 tablespoon of (white or raw) sugar
1 tablespoon of balsamic vinegar
1/4 cup of fresh cream
2 tablespoons olive oil
salt and pepper to taste
Method
Preheat the oven to 220*C
On a high heat, heat the oil in a large ovenproof tray. Add the sliced onions and garlic and saute till soft (around 2-3 minutes)
Layer the tomato and red pepper halves, flat side facing down, onto the onions and garlic
Add salt, pepper, sugar, and balsamic vinegar evenly to the tray and place in the oven
Cook for 30-40 minutes, until the tomatoes and red peppers are soft and slightly charred on top
Remove the tray from the oven and with a pair of tongs, take the skins off the tomatoes and red peppers
note: if you want a smoother texture, skip step 6, and once the mixture is blended (as per step 7) pass it through a sieve to remove the skin completely
Once the mixture has cooled significantly, place it in a blender with the cream and blend until smooth.
Pour it into a saucepan and bring it to a boil. Serve hot with crusty bread.