Roasted red pepper soup

8 servings

Ingredients

Quantity Ingredient
6 Red peppers
2 tablespoons Olive oil; (2 to 3)
2 Onions; finely chopped
1 tablespoon Fennel seeds
1 teaspoon Soft thyme leaves
225 grams Plum tomatoes; peeled, seeded and
; diced
1 tablespoon Tomato puree
1¼ litre Vegetable or chicken stock
300 millilitres Double cream; (optional)
2 tablespoons Chopped fresh basil
Salt and freshly ground black pepper
Chilli cream and Parmesan croutons; to garnish (see
; recipes)

Directions

1 Grill the peppers for 20-30 minutes until well charred and blistered, turning regularly. Put into a polythene bag, blow up and secure. Leave to cool completely, then peel, de-seed, saving any juices and chop up the flesh.

2 Heat the oil in a large pan, add the onions, fennel seeds and thyme and cook for about five minutes until the onions are softened but not coloured.

3 Add the peppers and any reserved juices with the tomatoes, tomato puree and stock. Bring to the boil, reduce the heat and simmer for 15 minutes until the mixture has thickened and reduced slightly.

4 Place the soup in a food processor in batches or blitz with a hand-held blender, then pass through a fine sieve if you like a really smooth finish.

5 Pour back into a clean pan and stir in the cream, if using, and basil.

Season to taste and just warm through. Ladle into bowls and garnish with the chilli cream and croutons, if liked.

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Recipe by: Food & Drink

Converted by MM_Buster v2.0l.

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