Roasted Tomato, Pepper and Basil Soup…Posted: August 2, 2012
This soup is ridiculously tasty! I’m not trying to sound big headed but its definitely one of the yummiest things I’ve made! I adapted the recipe from Jamie Oliver’s 30 Minute Meals Book. The beauty of this soup is that it is really fast to cook. You don’t need to stew vegetables for hours or boil a pot of the hob for 7 years it really can be done in half an hour! Give it a go!
Ingredients (serves 4)
1kg Ripe Mixed Tomatoes (Cherry, Large, Small, Mixed)
2 Peppers (Red, Yellow or Orange) If you don’t like pepper just add a few more tomatoes!
1 Fresh Red Chilli (or chilli in a jar)
4 Cloves of Garlic
2 Small Red Onions (or 1 large brown onion)
4 tbsp Balsamic Vinegar
A Small Bunch of Fresh Basil
A few spoons of Crème Fraiche
Salt and Pepper
1. Preheat the oven to 220C (Gas Mark 7).
2. On a chopping board, halve your small tomatoes and quarter your larger tomatoes. Chop the peppers into small pieces and place all of them into a baking tray.
3. Drizzle over a good quantity of olive oil and season well.
4. Halve and deseed a red chilli and chop. Add to the baking tray along with the crushed garlic cloves.
5. Toss everything together and place in the oven for 15 minutes or until all vegetables are soft.
6. Meanwhile, peel and roughly chop the onions. Place in a hot pan with olive oil and a pinch of salt. Leave to soften stirring occasionally.
7. Stir the balsamic vinegar into the onions and let it cook away and reduce.
8. Take the tray of roasted vegetables from the oven and add to the pan of onions.
9. Next we need to blend the soup. Its time to chose your weapon! If you have a liquidizer or blender that’s great. I used a hand held blender and jug. You might need to blend the soup in two batched depending on the size of your blender.
10. So, pour the contents of the pan into the blender and add the fresh basil. Blend to a fairly smooth consistency and season to taste.
NOTE Now is the time to adjust the consistency if you like! If it tastes too spicy for you add some crème fraiche and blend again. If it’s too thick add a drizzle of water or vegetable stock and blend again.
11. Serve with buttered bread and dress with a blog of crème fraiche and a drizzle of olive oil!