Slow roast tomato and red pepper soup
Another one of my oldie but a goodie recipes. I first made this for a picnic years ago. This wasn't just any old picnic but one at Glyndebourne, so the picnic was during the interval of an opera in the grounds of a 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 warm or chilled soup, then this will earn you brownie points. This recipe works well being prepped on the BBQ as the coals give the tomatoes that smoky edge and a little extra sweetness.
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 120c
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 then 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
2 comments
120F or C?
ReplyDeleteCelsius
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