Roasted Tomato & Red Pepper Soup
4 standard portions
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Dietary & allergen details
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Ingredients
- 360g tomatoes
- 2 red peppers
- 2 garlic cloves
- 2 tbsp olive oil
- 1 tsp dried oregano
- 250g potatoes
- 1 litre hot vegetable stock
- salt and pepper to taste
Method
- Preheat the oven to 200c fan.
- Chop the tomatoes into quarters and cut the peppers into chunks.
- Peel the garlic and, leaving it whole, crush with the back of a knife.
- Add the tomatoes, red pepper and garlic to a baking tray.
- Add the olive oil and oregano and mix well.
- Roast in the oven for 20 minutes.
- Meanwhile, wash the potatoes and cut them into small chunks. You can leave the skins on.
- After 20 minutes, remove the tray from the oven and transfer the tomatoes, peppers and garlic to a saucepan.
- Add the chopped potatoes and hot vegetable stock.
- Bring to the boil and simmer on high for 15 minutes.
- When cooked, blitz until smooth.
- Serve immediately, adding a little extra salt and pepper seasoning to the adults portion.