Roasted Sweet Pepper and Tomato Soup

Winter is a time of hibernation and memorable dinner parties.  Make the most of our limited winter produce with this body-warming, easy soup recipe that will create pillow talk for your guests.

 

By Anina’s

www.aninas-recipes.com

 

Ingredients:

 

4 large ripe tomatoes, blanched and halved

A cup of cherry tomatoes, halved

A variety of sweet bell peppers, one of each colour, cut into chunks

15 – 20 ml olive oil

Salt and black pepper to season

A handful of fresh basil, chopped

1 garlic clove, crushed

½ cup of grated parmesan

A tablespoon pine nuts

2 teaspoons olive oil for the pesto

Crème fraiche to serve

 

Method:

 

First off, place the tomatoes and peppers in an oven safe baking tray, drizzle with olive oil and season. Roast in the oven for about 20 – 25 minutes until done.

Transfer the vegetables to a food processor and blitz until smooth. You can run the soup through a sieve if you like it silkier.

For the basil pesto, add the fresh basil, garlic, parmesan, pine nuts and olive oil in a pestle and mortar and grind to a paste.

Add spoonfuls of pesto to the soup; serve with crème fraiche and season to taste.

Serves two.

 

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