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Roast Red Capsicum and Tomato Soup

• 4 red peppers
• 1 x 400g tin chopped tomatoes with garlic and herbs
• 500ml vegetable stock
• Salt and pepper
• Pinch chilli flakes
• 1 carrot
• 1 onion
• Oil spray

1. Put the red peppers onto a baking tray and roast at 220C for 20-30 minutes until blackened
2. Put them into a sandwich bag, seal the bag and leave them to cool for ten minutes.
3. Meanwhile, finely chop the carrot and the onion. Heat oil spray in a frying pan and fry the carrot and onion for 15-20 minutes over a very low heat until soft.
4. When the peppers are cool enough to handle, remove the skins under a cool running tap then remove the seeds. Roughly chop and add to the frying pan with the carrot and onion.
5. Stir in the tomatoes and vegetable stock, season with salt, pepper and chilli flakes then simmer for 20 minutes.
6. Blend until smooth using a food processor or hand blender. Serve.

Posted by Unknown at 3:45 AM

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Labels: and, capsicum, red, roast, soup, tomato