Tomato and roasted red pepper soup

The boys have been busy in the kitchen with our food processor today and have created a lovely tomato and roasted red pepper soup to warm us all up on this cold winters day. If you would like to make the soup yourself then here is the recipe.

Ingredients

4 large Ramiro red peppers

2 large beef tomato’s                                                                                                 23131813_1764388620521431_6017218315106638771_n

2 stalks of celery

1 large white onion

1 large red onion

1 head of garlic

350g of mixed colour cherry tomatoes

142g tomato puree

1 vegetable stock cube

3 bay leaves

Worcester sauce

Balsamic vinegar

Sea salt

Black pepper

Extra virgin olive oil

double cream and fresh parsley to decorate if required

 

Step 1

Pre heat the oven to 180 degrees

Slice the peppers and beef tomatoes.  Chop the celery, carrots and onions into same sized cubes.

Prepare 450ml of vegetable stock.

Step 2

Place the peppers and onions into a tray and drizzle with olive oil and balsamic vinegar and season with salt and pepper. Add 4 cloves of garlic.

Place the beef tomatoes and cherry tomatoes into a separate tray and drizzle with olive oil and Worcester sauce, season with salt and pepper. Place both trays in the pre heated oven and reduce het to 150 for 25 minutes.

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Step 3

Sautee the carrots, celery and onions in olive oil until soft and then add tomato puree, Worcester sauce and 100ml of vegetable stock. Simmer for 15 minutes.

 

Step 4

Empty the trays into the pan of sautéed vegetables and add 250ml of stock and mix. Pour into the blender and blend until smooth and return to pan. Add 100ml of vegetable stock and simmer for 5 minutes.

Step 5

Serve with a swirl of double cream and a sprinkle of parsley.

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 What are your favourite food processor recipes? 

 

 

 

 

 

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