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
2 large red onions, peeled and halved
1 large red pepper and 1 large green
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
Handful of basil leaves
2 Tbsp pesto or tapenade (black olive
Shavings of Parmesan cheese to serve
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.