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How To Cook Roast Red Onion and Pepper Soup?

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

  1. 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.
     

  2. 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.
     

  3. 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.
     

  4. Swirl the pesto or tapenade into the soup, and garnish with Parmesan shavings just before serving.

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