Red Pepper, Tomato and Garlic Soup |
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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 6 |
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A rich and robust soup that makes a great appetizer at any time of the year, or a satisfying lunch or supper. Ingredients:
4 red peppers, deseeded and halved |
2 onions, cut into quarters |
2 roma tomatoes, halved lengthwise |
8 garlic cloves, unpeeled |
3 tablespoons olive oil |
2 sprigs fresh thyme |
1 bay leaf |
1 sprig fresh oregano |
8 fresh basil leaves, torn |
5 cups chicken broth or 5 cups vegetable broth |
salt and black pepper |
fresh basil leaf, shredded to garnish |
Directions:
1. Preheat the oven to 400°F.
2. Place the peppers, onions, tomatoes and garlic in a large, shallow roasting tin.
3. Pour over 2 tbs of the oil and season with salt and pepper. Roast for 40 minutes, until tender and tinged brown at the edges.
4. Remove from the oven and cool slightly. Peel the skin off the peppers and tomatoes, then roughly chop with the onions; squeeze the garlic flesh out of the skins.
5. Heat the remaining oil in a large pan, add the roasted vegetables, garlic and herbs. Add the broth then cover and simmer for 25 minutes.
6. Remove the thyme, bay leaf and oregano from the pan. Allow the soup to cool slightly, then sieve of puree until smooth. Return to the pan, adjust the seasoning and re-heat gently.
7. Pour the soup into bowls and add a few basil shreds to each one.
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