Roast Pepper & Tomato Soup
This is Autumn in a bowl. So hearty, nutritious and tasty. This is a family favourite in our house, we eat it all year round (since Ireland is basically winter 300 days a year!!). The herbs & chilli give this soup lovely warmth and depth of flavour. The roasting of the vegetable is also key to this soup. Served with a crusty roll, you will not be disappointed. Sometimes I will add carrots to this recipe or add no herbs but a large handful of basil right as I blend it.
Ingredients
Serves 6 | 120 calories per portion
3 tbsp olive oil
4 cloves garlic
2 red peppers (cut into large chunks)
2 medium onions (peeled & quartered)
6 plum or vine tomatoes (halved)
Sea salt & black pepper
Sprig of fresh thyme & rosemary
1 tsp chilli flakes (optional)
700ml vegetable stock
Method
Preheat oven to 180 degrees Celcius.
Add chopped veg to a large tray and season well with salt & pepper, olive oil & chilli flakes (if using).
Rub the veg so that they are evenly coated and add the herbs.
Roast for 30-40 mins (until veg is soft and releasing liquid). I usually mix around and check on it half way through.
Once out of the oven add veg to a large pot and add the stock.
Simmer for 7-10minutes.
Blend until smooth .
This will keep for up to 3 days in the fridge.
