Roast tomato and red pepper soup
Serves: 4
INGREDIENTS
- 4 Bauli Doriano crackers
- 800g vine (or cherry) tomatoes
- 1 large red onion (cut into chunky slices)
- 2 red peppers (de-seeded and roughly chopped)
- 5 cloves garlic
- A generous drizzle olive oil
- A sprinkling of sea salt
- A sprinkling of black pepper
- 500ml chicken or vegetable stock
- A few dashes Tabasco sauce, to taste
- A dollop pesto - to garnish
- A handful pine nuts - to garnish
Steps
-
Heat the oven to 220c/180 Fan/Gas Mark 4
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Roast the vine tomatoes, chopped red peppers and the garlic cloves (whole, with skin on) in the olive oil on a baking tray for 20-25 minutes until tender and beginning to wrinkle
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When cool enough to handle, squeeze the garlic from its skin into a bowl with the tomatoes and peppers
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Add hot chicken or vegetable stock and whizz with a stick blender or in a food processor until smooth. Season to taste and reheat in a saucepan to serve or add to a flask
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Serve with Bauli Doriano crackers and a dollop of fresh pesto sauce and a few toasted pine nuts
