Roasted Red Pepper & Tomato Soup
Rated 4.5 stars by 15 users
Servings
4
Prep Time
10 minutes
Cook Time
30 minutes
Roasted red pepper soup recipe with tomato passata and sweet peppers, this creamy soup is perfect for cooking a delicious and easy homemade dish.
Ingredients
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6 red peppers
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2 small carrots, chopped
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small carton of tomato passata
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1 large brown onion, chopped
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1 sticks celery, chopped
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3 large garlic cloves
- 1.5 pints water
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1 vegetable stock cube
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½ tbsp sweet smoked paprika
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salt and pepper
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pinch of chili flakes
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handful of fresh basil and rosemary leaves
Directions
Remove the seeds from the peppers and cut into quarters. Place them on a baking tray and lightly brush with olive oil. Season with salt and pepper and place them in the oven for 6-8mins at 180C until the skins start to look charred.
Place the water and stock cube in a saucepan. Add the chopped carrots, celery, onion, and garlic. Bring to the boil and cook for 5 minutes. Turn the heat to a gentle simmer for 15 to 20 minutes until the vegetables become tender.
Remove the peppers from the oven, and when cool enough to handle, put them into a sealed plastic bag and let them cool. Once they have cooled, remove them from the bag and peel off the charred skin. Chop the flesh into small pieces and add it to the saucepan along with the passata. Add the chilli flakes and the smoked paprika powder.
Simmer for another 10 minutes. Remove from the heat and add the fresh basil and rosemary. Whizz everything together with a hand-held blender, taste, and check for seasoning.
Drizzle with olive oil or add a dash of crème fraiche for an even creamier texture. Serve with a slice of toasted ciabatta bread.
