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roasted red pepper and vine tomato soup

Roasted Red Pepper and Vine Tomato Soup

Ingredients

  • 3 Romano peppers chopped into large segments and deseeded
  • 1 kg Ripe Vine Tomatoes halved and cores removed
  • 8 Large garlic cloves peeled
  • 1 tablespoon Dried Oregano
  • 3 tablespoon Olive oil
  • 700 ml Vegetable stock
  • 1 teaspoon Paprika
  • 2 Tbsp Tomato Puree
  • Salt and Pepper

Instructions

  1. Preheat the oven to 180 degrees and line two baking trays with greaseproof paper

  2. Divide the chopped peppers, tomatoes and garlic between the two trays and drizzle the olive oil, oregano, salt and pepper

  3. Cook in the oven for 30 minutes

  4. Leave to cool (I left it overnight). Then peel the garlics out of their skins and put them in a large saucepan along with the contents of both baking trays. 

  5. Add the vegetable stock, paprika and tomato puree and bring to the boil and simmer for 15 minutes. Remove from the heat and leave to cool slightly.

  6. Use a handheld blender to blend the soup until it is smooth.