Warming Red Pepper Soup
An easy to make red pepper soup recipe. This can be eaten hot as a light lunch, with cheesy melts in the evening as a dinner option, or even served cold or chilled if you fancy a twist on Gazpacho.
Ingredients
- 4 red peppers
- 4 garlic cloves
- 2 red onions
- 1 tsp cayenne pepper
- 30ml balsamic pepper
- 2 x 400g tins chopped tomatoes
- 2 vegetable stock cubes
- 2 tbsp sugar
Method
- Preheat the oven to 240C/ 220C(fan)/ 475 F/ Gas9
- De-seed the peppers and chop into large chunks
- Peel and rough chop the red onions
- Crush and peel the garlic
- Combine the peppers, tomatoes, and garlic in a bowl
- Add 3 tbsp olive oil and the cayenne pepper
- Season with salt and pepper
- Transfer to a baking tray and put in oven for 20-25 minutes until soft and charred
- While the vegetables roast, dissolve the stock cubes in 750ml of boiling water
- Add the stock and the tinned tomatoes to a large pan
- Add the roasted vegetables to the the pan
- Add the balsamic vinegar and sugar to the tomato stock pan
- Blitz together with a hand blender and then heat to serve, or chill
- Top with a few basil leaves when serving (optional)