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Roasted tomatoes and red pepper soup recipe

11 ratings Rate
  • Serves 4
  • 3 mins to prepare and 30 mins to cook
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Customer recipe by Karen Sampford
Added 84 months ago

This soup is really tasty and a welcome treat for those cold winter days to come.

Pre heat the oven to 150°C.

Put tomatoes, garlic and deseeded peppers in roasting dish with a splash of olive oil and bake for 20 mins in the oven.

Chop onion and fry adding a 1tsp of water to soften.

Add roasted tomatoes, garlic and peppers to onions and add water, about two cups full. Add stock cube and basil and simmer for 10 minutes.

Use handblender and blend until smooth, be careful not to burn yourself with the hot liquid.

Great way to use up those hoards of tomatoes from the garden, you can even bung in a few unripened ones. You can freeze it in batches ready, I love black pepper so I add a good dose of this too.

Please note: this recipe has been created and uploaded by a member of the Tesco Real Food online community. Tesco does not test customer recipes so cannot accept responsibility for the content, validate the results or answer queries regarding them.

  • 15 medium sized tomatoes
  • 2 red peppers
  • 1 onion
  • 1 clove of garlic
  • 1 vegetable stock cube
  • 1tsp fresh basil or ½tsp dried basil

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