This is a lovely vegetable soup which blends the flavours of the peppers and tomatoes to make a rich warmer or lunch option. It takes a little advanced prep, but is well worth it for the difference it makes in the final product.
After several weeks of creamier (coconut and yoghurt) recipes, this one relies on only a tablespoon of cream or yoghurt to take the edge of the bite of the tomatoes.
- Tinned Chopped Tomatoes 400 g
- Red Pepper 2
- Yellow Pepper 1
- Mild Chili Pepper 1
- Garlic 2 cloves
- Vegetable Stock Cubes 2
- Water 1 litre
- Olive Oil 2 tsp
- Yoghurt or Cream 1 Tbs
Preheat oven to 200 C/ 395 F. Cut off the top of one red pepper and remove the seeds. Then spread oil evenly over the inside cavity and outside walls of the pepper. Remove skin from the garlic and drop into the pepper. Place pepper in a oven dish and roast uncovered for 30 minutes. Dice the three remaining peppers and add along with any remaining oil into a large pan or soup maker. Heat briefly then add the tinned tomatoes, stock cubes, and roasted pepper. Bring to a boil and then reduce to low boil for 45 minutes. Blitz well and add cream or yoghurt. Blend again until completely liquefied.