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Red pepper & tomato soup

Prep: 10 mins
Cook: 30 mins
Easy Serves 2

400g tomatoes, halved
1 red onion, quartered
2 Romano peppers, roughly chopped
2 tbsp good quality olive oil
2 garlic cloves, bashed in their skins
few thyme sprigs
1 tbsp red wine vinegar
2 tbsp ricotta
few basil leaves
1 tbsp mixed seeds, toasted
bread, to serve


Step 1

Heat oven to 200C/180C fan/gas 6. Put the tomatoes, onion and
peppers in a roasting tin, toss with the oil and season. Nestle in
the garlic and thyme sprigs, then roast for 25-30 mins until all the
veg has softened and slightly caramelised. Squeeze the garlic
cloves out of their skins into the tin, strip the leaves off the thyme
and discard the stalks and garlic skins. Mix the vinegar into the
tin then blend everything in a bullet blender or using a stick
blender, adding enough water to loosen to your preferred
consistency (we used around 150ml).

Step 2

Reheat the soup if necessary, taste for seasoning, then spoon
into two bowls and top each with a spoonful of ricotta, a few basil
leaves, the seeds and a drizzle of oil. Serve with bread for

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