Roast red onion and pepper soup
Redolent in flavors of the Mediterranean,
this rich soup is a meal in itself served with crusty bread.
Serve 4 to 6
Preparation time: 1hour
Cooking time: 20 minutes
Ingredients
-
2 large red onions, peeled and halved
-
1 large red pepper and 1 large green
pepper
-
Salt and black pepper
-
About 4-5 Tbsp olive oil
-
14 oz (400 g) can chopped tomatoes
-
700 mL (11/4 pints) vegetable or chicken
stock
-
Handful of basil leaves
-
2 Tbsp pesto or tapenade (black olive
paste)
-
Shavings of Parmesan cheese to serve
Method
-
Preheat the oven to 220C/425F/Gas Mark
7. Place the onions and peppers on a baking sheet, season lightly then
drizzle with a little olive oil. Roast for about 40 minutes, until the
peppers are blackened - turn them once during cooking. Cover the
peppers with a damp dish towel and leave for 10 minutes or so, once
cooked - this helps to steam loose the skins.
-
Peel and core the peppers, then roughly
chop them with the onions. Cook in the remaining oil for 2 to 3
minutes, then add the tomatoes and stock. Bring to the boil then add
the basil and seasonings. Cover and simmer for 15 minutes.
-
Puree the soup until smooth, return to
the pan, and reheat gently if necessary, seasoning to taste. Add a
little more stock or water if the soup is too thick.
-
Swirl the pesto or tapenade into the
soup, and garnish with Parmesan shavings just before serving.
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