British

Roasted Tomato & Red Pepper Soup

Name: Roasted Tomato & Red Pepper Soup
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 4 servings
Cuisine: British
Ingredients: 1 kg ripe tomatoes, halved; 2 red peppers, deseeded and cut into chunks; 1 red onion, cut into wedges; 4 garlic cloves, unpeeled; 3 tbsp olive oil; 700 ml vegetable stock, hot; 1 tsp smoked paprika; 1 small bunch basil

Sweet, smoky and silky: oven-roasted tomatoes and peppers blitzed into a bright, warming bowl.

Prep: 15 mins
Cook: 45 mins
Total: 1 hr
Serves: 4
Difficulty: Easy
Spice: Mild
Calories: 210 per serving

Roasting the vegetables first concentrates their sweetness and adds a gentle smokiness you cannot get from simmering alone. It is a brilliant way to use up ripe tomatoes, and it freezes beautifully.

Ingredients

Serves 4. Tap to tick off as you go.

1 kg ripe tomatoes, halved
2 red peppers, deseeded and cut into chunks
1 red onion, cut into wedges
4 garlic cloves, unpeeled
3 tbsp olive oil
700 ml vegetable stock, hot
1 tsp smoked paprika (optional)
1 small bunch basil

Method

Heat the oven to 200°C (180°C fan). Spread the tomatoes, peppers, onion and garlic over a large roasting tin, drizzle with the olive oil, sprinkle with smoked paprika (if using) and season well.
5 mins
Roast for 40 minutes, turning once, until soft and starting to char at the edges.
40 mins
Squeeze the garlic out of its skins and tip everything into a large pan with the hot stock and most of the basil.
3 mins
Simmer for 5 minutes, then blend until smooth. Taste, season and serve topped with the remaining basil.
7 mins

Serving suggestions

Swirl in a little crème fraîche or olive oil and scatter with torn basil. Serve with crusty bread or a cheese toastie for dunking.

Cook’s tips

For extra depth add a teaspoon of smoked paprika before roasting. If the soup is too sharp, a pinch of sugar balances the acidity.