Thursday, 11 June 2015

Roasted Pepper and Tomato Soup

Typical, our menu planner for today is stew and today choses to be the one day out of the last week to be hot!

Oh well I'm making it anyway - in fact it's already in the slow cooker. For the base this time I'm using homemade roasted pepper and tomato soup. 

Ingredients:

        2 trays of tomatoes (about 12)

        3 peppers 

        1 bulb of garlic

        A drizzle of olive oil

       60ml vegetable stock

Method:

           Cut you tomatoes into quarters, and place on a baking tray. 

           De-seed your peppers and cut into chunks, place with tomatoes on baking tray. 

           Scatter the cloves of garlic over the tomatoes and peppers. 

          Drizzle with olive oil and roast at gas mark 5 for 30-45 minutes. 



          Allow to cool slightly, then put everything in a blender and blitz. 

         Add 60ml of vegetable stock and blitz again. 

         Sieve you soup to remove the skins and pips. 



This made about 1 1/2 litres of soup. I am using 1litre for the stew and I've frozen the rest for soup day. 

Enjoy :-) 

Lupin Girl x

I've linked this post to Food Porn Thursdays


 


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