I picked up some fabulous peppers yesterday. I’ve made a gorgeous soup, BIG ingredients and BIG on flavour. It’s both incredibly tangy and deliciously sweet.
This soup really does live or die on the ingredients. I think tomato soup in particular is pretty disappointing with watery, flavourless tomatoes.
To make the soup I used:
- 3 large red peppers
- 3 large beef tomatoes
- Lots of fresh rosemary – as much as you like, I used about 2 very large sprigs
- Lots of fresh basil – I used about 10 large leaves
- A splash of balsamic
- A splash of olive oil (up to a tablespoon)
- 3 garlic cloves
- Small white onion
- A little stock – volume depends on how much liquid your vegetables creates and how thick you like the soup, I added around 200 ml.
- Place the peppers on an oven tray and pop into the oven as they are, at around 180 degrees Celsius.
- Also put in a separate tray of sliced tomatoes with a drizzle of balsamic, some seasoning and lots of fresh herbs.
- Remove from the oven after about 20 / 25 minutes when the peppers are starting to char a little.
- While cooling fry up the onion and chopped garlic in a splash (maybe 3 teaspoons of olive oil).
- Then remove the pepper skins and seeds. The skin should just slide off.
- Add all the flesh, the tomatoes and any juices into your onions and garlic, add a little stock to cover the vegetables and keep on the heat (with a lid) for around 20 minutes until everything is soft (and smelling by this point delicious).
- Then simply blitz up, taste and season as you like.
- I serve mine with a ruck load more chopped herbs on top and very very hot.
This makes around a litre. I pour around 300 ml servings (each with around 100 calories) into jars, so that I can just pull out one at a time when I want to eat. If you don’t want to eat them all in the same week, just pop a jar or two in the freezer.
It’s incredibly good for you and seriously makes you want to lick the bowl.