Roasted Red Pepper, Tomato and Orange Soup


This lovely soup has lots of flavours and is great as a main or starter. There is no potato or flour thickening, relying solely on the natural texture of the tomatoes and peppers, so it works well for Gluten free diets, and is obviously Vegetarian plus its low calorie too. But, you won’t care about that. What will strike you is the comforting and satisfying citrus, red pepper and tomato combo filling the bowl, begging to have some really decent bread dipped right into it.

Both tomatoes and peppers are subject to gluts in gardens or supermarkets, so whilst you can make this any time you like, there are chances to grab the ingredients for this while they are cheap and batch cook as the soup freezes really well. Roasting the ingredients before making them into a soup adds a richness to their taste and brings out their flavours perfectly. It’s a great way to get the most out of a crop from your garden or greenhouse. Plus, it’s pretty simple to make.


Ingredients

3 x Good sized red Peppers, approx. 600g

6 – 8 Tomatoes, approx. 400g

1 large sprig fresh Oregano or 1tsp dried

1 x Garlic Bulb

1 x Vegetable stock cube or pot

1 Litre water

2 tbsp Olive Oil

Zest of 1 Orange

Salt and Black Pepper

Crusty bread roll to serve (we use English Muffins, Ciabatta or Sourdough but any bread will be fine).



Method

1. First run the orange under a warm tap for a few seconds to wash and remove any wax.

2. Cut the peppers in half & deseed, the tomatoes & onion into quarters place each in a bowl with a little olive oil and shake until they are coated. Add the oregano and arrange on a baking sheet making sure the peppers are skin side up.

3. Cut the garlic bulb in half horizontally and place on the backing sheet cut side up with a spot of oil on it.

4. Season with black pepper and salt and roast the tray for 30 – 40 minutes until the pepper skin blackens in places. Remove and allow the whole tray to cool.

5. Once cooled, peel the skin from the peppers, squeeze the roasted cloves from the garlic head halves, and then scrape the whole tray into a large saucepan.

6. Add the water and stock cube, along with the zest of the orange, ½ a teaspoon of salt and some black pepper.

7. Liquidise with a stick blender (or in a smoothie maker), then place over a low heat until just simmering and warmed through.

8. Season to taste and serve!

Serve with the crusty bread and butter, maybe with a swirl of cream in the centre or just in a mug while you are gardening!

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