Roasted Tomato and Red Pepper Soup.
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Alright, don’t linger, let’s task this roasted tomato and red pepper soup menu with 7 substances which are absolutely easy to acquire, and we have to process them at the very least through 6 measures. You should shell out a while on this, so the resulting food could be perfect.
Composition – Roasted Tomato and Red Pepper Soup:
- Need 6 – beef tomatoes (approx. 1.2kg).
- You need 2 – red bell peppers.
- Provide 3 medium carrots.
- Require 3 clove of garlic, skins on, crushed.
- Need 300 ml – vegetable stock.
- Prepare 1/2 tbsp – basil.
- Require 1 for olive oil for drizzling.
Roasted Tomato and Red Pepper Soup step by step:
- Pre-heat an oven to 220°c / 200°c fan..
- Chop all the veg roughly and tip onto a roasting tray..
- Add the garlic and mix around. Season and drizzle olive oil over the veg and place in the oven for 20-25mins..
- Remove the tray, mix around and cook for a further 15-20mins..
- Place some of the veg in a blender and tip in the stock to blend. Gradually add the rest of the veg until it's all blended..
- Add the basil. Allow to either cool and freeze or place in a saucepan and heat till piping hot..
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