Ingredients

The following ingredients have 4 Servings
  • 3 large red bell peppers
  • 3 large tomatoes (ripe, roughly chopped)
  • 2 tablespoons tomato puree
  • 1 medium onion (roughly chopped)
  • 2 garlic cloves (roughly chopped)
  • 1 medium celery stalk (roughly chopped)
  • 2 tablespoons vegetable oil (plus 2 more for the basil drizzle)
  • 1-2 tablespoons water
  • 1⅙ cups vegetable stock (hot, adjust the amount according to preference)
  • 0.35 ounces fresh basil leaves (one handful, finely chopped)
  • Fine sea salt and pepper to taste

Instruction

  • Preheat the oven to 400 F/ 200 C/ gas mark 6. Cut the peppers in half, remove the seeds and place the peppers (skin side up) on top of a large tray lined with parchment paper. Roast for 25-30 minutes until tender. Remove from the oven, cool for a few minutes, then remove as much of the skin as possible and set aside.
  • Whilst the peppers are roasting prepare the soup. In a pot heat up 2 tablespoons of the oil, add the garlic , onion and celery, stir and cook for a couple of minutes over a medium heat. Add the tomatoes, stock, pepper to taste, stir, cover, bring to the boil, then lower the heat and simmer for about 15 minutes.
  • While the soup is cooking prepare the basil drizzle. Combine the basil with 2 tablespoons of oil and 1-2 tablespoons of water, season lightly and puree then cover and set aside.
  • Remove the soup from the heat, add the peppers (along with any juices) and puree until smooth. Adjust the seasoning if necessary and serve with a drizzle of the basil mixture.