Tuesday is soup night in our house! I am a definite reformed soup lover. It started with Johnny regularly cooking us a chicken dinner on a Sunday; using the leftover chicken for a curry or fried rice on a Monday, and then using the boiled stock for a soup on a Tuesday. It meant we got three dinners out of a whole chicken which was brilliant on the purse strings and on the meal planning inspiration front…3 whole days sorted without thinking too much, perfect!!
I had a pepper that was past it’s best and some tomatoes left in the fridge so thought I’d attempt this roasted red pepper and tomato soup…a recipe I’ve been meaning to try for ages.
one large red pepper – sliced into chunks with seeds removed
a large handful of plum or vine tomatoes (I used a mix of what I had) – sliced
5 bay leaves
a handful of fresh basil
a few sprigs of thyme and rosemary
Preheat your oven to 200ºC
Using a roasting tray, cover the base in olive oil and place the chopped peppers, tomatoes and herbs on the tray. Season with a little sea salt and black pepper and drizzle with a little more olive oil.
Roast for 30 mins.
Lift out of the oven, remove the rosemary and thyme, and blend with some stock and the tomato purée. Add water, if needed, until you get the consistency you like. I did all this in a pan and left to simmer until we were ready to eat.
Serve with some cream, a sprig of fresh basil and some fresh crusty bread.