Roasted Red Pepper and Roasted Tomato Soup Recipe
Makes enough for: 2 people
Ingredients
- 5 red peppers (capsicums), cut in half and deseeded
- 30 mls olive oil
- 6 roma tomatoes, cut in half
- 2 baby leeks, sliced
- 2 ribs celery, sliced
- 500 mls vegetable stock
- 1.25 mls hot paprika – you can add more if you like it hot and spicy but I would not go beyond 2.5mls
- salt to season
- 1 small handful coriander, chopped, for garnishing
- 15 mls cream (optional)
Method
- preheat the oven to 180° Celsius
- place the peppers flesh side down in a roasting pan
- drizzle with some olive oil and bake for 20 minutes
- place the peppers into a glass bowl and over with cling film
- reserve the juices
- place the tomatoes flesh side down in the roasting pan
- drizzle with some olive oil and bake for 15 minutes
- heat the remainder of the olive oil in a soup pot
- sauté the leeks and the celery until soft
- peel and roughly chop the peppers
- add the peppers and the reserved juice to the pot
- peel and roughly chop the tomatoes
- add them and the juices, plus any roasting liquid to the pot
- add the vegetable stock and paprika and simmer for one hour
- add salt to taste
- purée until smooth
- serve with your choice of garnishes