Roasted Garlic, Tomato and Red Pepper Soup

Rustic soup made with roasted garlic, tomatoes, red peppers, onion, stock and parsley.

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Prep Time 5

Cook Time 35

Total Time 40

Course Appetizer, Lunch, Soup

Servings 2 people

Ingredients

2 tbsp Olive oil
6 Tomatoes (quartered)
3 Red peppers (quartered)
1 Garlic (bulb)
1 Onion (roughly chopped)
780ml Vegetable stock
1 tsp Flat leaf parsley

Instructions

Heat oven to gas mark 5/190℃/375℉ and add 1 tbsp oil to a large baking tin. Add the tomatoes, red peppers and garlic. Season with sea salt and black pepper to taste and cook for 25 minutes (turning half way through).
Heat 1 tbsp oil to medium in a large pan. Add the onion and fry for 3 minutes, stirring frequently. Add the roasted tomatoes and red peppers. Remove the skin from the garlic cloves and add to the pan. Cook for a further minute, stirring frequently.
Add the vegetable stock and bring to the boil. Heat on medium-high for 5 minutes. Allow to cool and add to a blender and blend until smooth. Pour the soup back into the pan and add the parsley. Check the seasoning is to your liking and warm through for 1-2 minutes. Serve with crusty bread and enjoy.

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