Roasted Red Pepper Soup

In winter, I love nothing more than snuggling up with a bowl of steaming hot soup and warm crusty bread. I wanted to share this recipe now that the nights are getting colder and darker. It’s delicious fresh but also great frozen and reheated for unexpected guests.
You will need:

1. 4 Bell peppers
2. A handful of cherry tomatoes
3. A large carrot
4. A few basil leaves
5. A large white onion
6. A pint of vegetable stock
7. Oil
8. 2 cloves of garlic
9. A tin of tomatoes

Tear your peppers into pieces and lay on a baking sheet with a drizzle of oil and grind some pepper on top. Roast them in the oven until they are soft and the edges are starting to char.

While the peppers are roasting, dice your onion, carrot, cherry tomatoes and garlic and sauté them in a saucepan until soft.Add the stock, tinned tomatoes, fresh basil and the roasted peppers. Leave to simmer until all the vegetables are soft. Season to your taste with salt and pepper and blend to the texture you like.

Serve in a bowl with a fresh basil leaf on top, warm bread (my personal favourite is Asda’s Walnut loaf) and some salted butter. This batch makes enough for 2-3 people as a main meal so just adjust the quantities to your needs.


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