I woke up this morning to a to-do list a mile long, the kind of fog outside that means you can’t see your neighbour’s house, and a significant amount of anxiety about some health-related things going on in my life at the moment. The antidote? A simple, multitask-able, nutrient-packed, warming, comforting bowl of soup.
Hands-on time for this recipe is maybe 15 minutes. And the ingredient list consists of three things (six, if you count olive oil, salt, and pepper). Want one more reason to make it? I spent a whopping total of £2.50 on the ingredients.
The first step is to roast everything. You’ll stick some halved, oil-brushed, salted-and-peppered tomatoes in a hot oven…
And roast until bubbling and caramelised.
The peppers (I used sweet pointed peppers, but ordinary red bell peppers will do just fine) get the same treatment: you’ll chop them into flat-ish pieces, oil and season them, and roast until gorgeous.
Then they’ll all get chucked into the bowl of a food processor, along with a good handful of fresh basil leaves, and pureed until smooth.
Season to taste, and that’s it.
Roasted Tomato and Bell Pepper Soup
Serves 2 as a meal, 4 as a starter
10-12 medium tomatoes
6 sweet pointed (or red bell) peppers
Salt & pepper
Handful fresh basil leaves
- Preheat oven to 200°C (400°F).
- Slice tomatoes in half. Quarter peppers and de-seed. Arrange tomatoes and peppers on separate baking sheets (line with baking paper for easier clean-up). Brush or drizzle lightly with olive oil and season generously with salt and pepper.
- Roast until tomatoes are bubbling and beginning to caramelise (20-25 minutes) and peppers are soft, with just a few black edges (about 20 minutes).
- Blend tomatoes, peppers, and basil in a food processor until smooth. Season to taste and serve.