Roasted tomato and red pepper soup

As the nights start to draw in what better way to keep warm than a tasty fresh soup. This tomato and red pepper soup is the perfect way to use up any excess tomatoes you’ve grown or buy local grown produce using in season British tomatoes.

Roasted Tomato and Red Pepper Soup

800g Tomatoes
1 Large Red Onion
2 Red Peppers
6 Cloves Garlic – whole left in the skin
Salt and Pepper
500ml Vegetable or Chicken Stock
Dash Tabasco to taste

Feta cut into cubes – optional

Method

Heat the oven to 200c

Quarter the tomatoes, cut the onion and peppers into chunks and place in a baking tray with the cloves of garlic.

Season well with salt and pepper, drizzle with oil and mix together. Place in the pre heated oven for approx 1 hour until the vegetables are cooked and slightly charred.

Place the stock in a large pan, pick out the garlic cloves and squeeze into the stock, add the rest of the cooked vegetables and bring to the boil.

Purée with a hand blender and sieve if you prefer a smooth soup.

Warm through and serve with chunks of feta.

Kirsty Wilson Close

Instagram  kirsty_in_the_kitchen

Food Styling, Food Writing, Food Lover