Roasted Red Pepper & Tomato Soup

It’s been a while since we last blogged, I know, and I’m SORRY dear Readers. It’s been a frantic few weeks and we’ve both been subsisting on a diet of M&S sandwiches, caffeine and anxiety. No good for blogging AT ALL unless you’re interested in a ‘Pret coffee v Starbucks coffee’ or ‘My fave M&S Sandwich’ post. No? Fair enough*.

Anyway, since we last chatted it’s all got a bit HI WINTER, WHERE MY VEST AND THERMALS hasn’t it? And at times like these, when even six pairs of your largest pants won’t keep your tush warm, what YOU need is a soup to cheer you up. A soup made with lots of Summery veg, so you can turn the heating up, close your eyes and pretend it’s not freezing cold and blowing a gale outside.

I mean, gin might make you happier, but you can’t really sit at your desk downing G&Ts at lunchtime, can you? *side-eyes to the camera*

This is based on a Covent Garden recipe.  It serves 4, generously, and it looks great with some fresh chopped basil and crumbled feta sprinkled artistically on top. It also, (more important if you’ve had a month like mine) is easy to make, keeps well in the fridge and is a really excellent way of mainlining some vitamin C of a lunchtime/late night instead of spunking all your money on packet sandwiches**.

You will need

3 large red peppers
8 large tomatoes
chilli and garlic oil (or a clove of garlic and some chilli flakes/red chilli)
A handful of chopped basil
500ml veg stock

What to do
1.  Halve your peppers and tomatoes and lay them on a baking tray (peppers skin side up, tomatoes cut side up).

2.  Drizzle generously with chilli & garlic oil, or crush garlic over the veg and sprinkle chilli flakes

3.  Sprinkle a handful of basil and some salt & pepper as well

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4.  Roast the veg for 1 hour at 180ºC

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5.  Chop your onion and cook gently in a heavy bottomed (heehee) saucepan with more garlic/chilli oil for about 15m, trying not to brown it

6.  Add your peppers and tomatoes, try not to scald yourself on the boiling hot liquid which has seeped out of your tomatoes.

7.  Run inevitable scald under the cold tap for c.15m *sigh*

8.  With the offended digit wrapped in a cold flannel, add your stock to the pan, bring to the boil and then take it off the heat

9.  Blend. Serve with more chopped basil and some crumbled feta.

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10.  Eat. Dream of summer

* in case – against the odds – you ARE interested; always Pret coffee, and the M&S Mexican Three Bean wrap for the WIN

** DON’T WORRY THREE BEAN, I WON’T FORGET YOU ❤

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