This is a delicious summer soup. Colourful, rich in flavour and really simple to make. Add a little fresh basil to finish and enjoy with some nutty rye bread.
Roast Red Pepper & Tomato Soup. Vegan. GFPrint This
- 800 grams large ripe tomatoes - Quartered
- 4 Large Red Peppers - de-seeded and cut into chunky pieces
- 1 Large red onion
- 6 Cloves Garlic left in the skins
- Good slug of Olive Oil
- Salt & Pepper
- 1 heaped tsp of smoked sweet paprika
- 1 litre good vegetable stock
- 1 Tbsp Sundried Tomato paste
- 1 Tbsp Agave Syrup
Pre-heat the oven to 200C.
Place the tomatoes, red peppers, onion and garlic to a baking tray, sprinkle with salt and pepper and drizzle generously with olive oil. Mix it all around with your hands and bake for around 40 minutes until the vegetables are just slightly charred.
Once cooked, pick out the garlic and squeeze the flesh out fro the skin.
Prepare your litre of veg stock. Place half the roasted vegetables and half the stock into a good quality blender or use a hand blender. Add the paprika and the sun dried tomato past and whizz up to a soup. Pop into a pan and then place the other half of the veg and stock into the blender and repeat. Once done, pop the soup into the pan and, turn on to a medium heat, add the agave syrup and stir until it begins to simmer gently. Turn the heat off, season to taste and serve up with some pumpkin seeds or a little grated Parmesan.