- 8 -10 vine ripened tomatoes
- A handful of cherry tomatoes
- 4 Red peppers
- 2 red onions
- 1 bulb of garlic
- A generous handful of fresh basil
- 1 tbsp Olive oil
- ½ tube of tomato puree
- 2 tins of chopped onions
- Large cooking pot with lid
- Large baking tray
- Chopping board
- Vegetable knife
- Cooking spoon
- Hand blender
Tomato, Red Pepper and Basil Soup Recipe Method
As the nights grow darker and colder, this simple tomato and basil soup will warm your cockles. It’s really easy to make and goes beautifully with our homemade garlic bread. This recipe makes a wonderfully rich and flavourful soup, but if you like yours a bit milder, simply add a jug of vegetable stock before blending.
Chop the vine-ripened tomatoes into quarters. Peel and chop the red onions into large chunks. Chop and deseed the peppers, slicing them into large chunks. Place these ingredients on the baking tray, creating an even dispersion.
Peel the garlic and remove hard ends. Scatter the garlic cloves and the cherry tomatoes amongst the other ingredients on the baking tray.
Wash the basil leaves, roughly tare and sprinkle over the vegetables on the tray. Evenly drizzle the olive oil over the top. Then place in the oven at gas mark 6 / 200 degrees and roast for approximately 40 minutes, turning several times during cooking.
Once the vegetables are roasted, remove them from the oven and place them in the cooking pot on medium heat. Add the tomato puree and stir in. Then add the tinned tomatoes, stir and cover to cook for 5 – 10 mins. Remove from the heat and season to taste if desired.
Use the hand blender to blend the soup until smooth. Serve immediately or, once cooled, place in containers to store in the fridge.
