Rich Tomato Soup with Roasted Red Peppers
- 2 tsp light olive oil
- 700 g/1 ½ lb. red peppers halved
- 3 plum tomatoes, halved
- 2 onions, unpeeled and quartered
- 4 garlic cloves, unpeeled
- 600 ml/1 pints/2 ½ cups chicken stock
- salt and freshly ground black pepper
- 4 tbsp. sour cream
- 1 tbsp. freshly shredded basil
Preheat the oven to 200°C/400°F/Gas Mark 6. Lightly oil a roasting tin/pan with 1 teaspoon of the olive oil. Place the peppers and tomatoes cut-side down in the roasting tin with the onion quarters and the garlic cloves. Spoon over the remaining oil.
Bake in the preheated oven for 30 minutes. or until the skins on the peppers have started to blacken and blister. Allow the vegetables to cool for about 10 minutes. then remove the skins. stalks and seeds from the peppers. Peel away the skins from the tomatoes and onions and squeeze out the garlic.
Place the cooked vegetables in a blender or food processor and blend until smooth.
Add the stock and blend again to form a smooth puree. Pour the pureed soup through a sieve. if a smooth soup is preferred. then pour into a saucepan. Bring to the boil. simmer gently for 2-3 minutes. and season to taste with salt and pepper. Serve hot with a swirl of sour cream and a sprinkling of shredded basil on the top.