Red pepper and tomato is a great combination and it makes for a fantastic soup when paired with the smokiness of paprika and a shake of black pepper. Here is a recipe for roasted red pepper and tomato soup that will provide you with warmth on a cold winter’s day.
Ingredients:
- 2 red bell peppers
- 6 medium tomatoes
- 1 red onion
- 5 cloves of garlic
- Vegetable stock
- 4 cups of water
- Smoked paprika
- 2 tablespoons of olive oil
- Salt
- Black pepper
- Balsamic vinegar (optional)
Instructions
- Chop up your peppers into small chunks and put in a deep oven tray along with your chopped onion and tomatoes. Drizzle generously with olive oil and add salt.
- Put in the oven on a medium-high heat and leave to cook for about 20 minutes. Remove from the oven and stir the vegetables and add your crushed garlic. At this point add a healthy amount of smoked paprika. Cook for a further 10 minutes.
- Remove from the oven and use a spatula to get all of the vegetables from your oven tray and into a saucepan. Add your vegetable stock cube and water and simmer for about 10 minutes. Blend with a hand blender until your soup is very smooth. Add lots of black pepper and a tiny bit of vinegar if you like sharp flavors.
- Salt to taste, and it is ready to serve!
