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Slow roast tomato and red pepper soup

By July 06, 2015 , , , ,

Another one of my oldie but a goodie recipes. I first made this for a picnic 10 years ago. This wasn't just any old picnic but one at Glyndebourne, so the picnic was during the interval of the opera in the grounds of the stately home. It was a formal back tie affair and I was kinda nervous as I was cooking for my other half's family for the first time, so no pressure then!


So if you want something that works well both as a a warm or chilled soup, then this will earn you brownie points. This also works well being prepped on the BBQ as the coals give the tomatoes that smoky edge.

12 tomatoes
2 red peppers
1 red onion
4 cloves of garlic
10 sprigs of thyme
1.5l vegetable stock
Olive oil
2 tablespoons tomato purée
100ml crème fraiche
Juice half a lemon
Salt, pepper and sugar to taste

For those of you who like their soup a tad spicier, you can add a red chilli (or 3) to the roasting pan with the veg.

Half the tomatoes, quarter the pepper and onion and place in a roasting tin along with the peeled cloves of garlic
Lightly drizzle with oil and sprinkle the thyme over
Roast in a low oven or BBQ (indirect) for 2 hours at 120 celsius
Remove the thyme sprigs before placing the contents in a pan
Add the vegetable stock and tomato purée and stir
Bring the soup to the boil, and simmer for 10 minutes
Once cool blend the soup until smooth
At this stage you can sieve it to give a smoother soup, or leave as is for a rustic soup
Add the crème fraiche and whisk in
Stir through the lemon juice and sugar and season to taste with the salt and pepper

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