Roasted Pepper and Tomato Soup
The ultimate tomato soup for the cold wintery evenings!
Servings: 6
Ingredients
- 1 red pepper
- 5 large garlic cloves sliced
- 1 medium brown onion diced
- 225 g carrots sliced
- 500 g tomatoes
- 800 g veggie stock
- 20 g basil leaves (a big handful)
- 30 g tomato puree
- 40 g cashews
- salt to taste
- 2 tbsp vegetable oil
Instructions
- First roast and peel the red pepper - cut into slices
- In a pan heat 2 tbsp oil and saute the onions and garlic until fragrant
- Next add carrots and cook for a few minutes
- Next add the tomato puree and cook for 2 minutes
- Then add tomatoes and cashews and cook until tomatoes have broken down
- Add the roasted red peppers into the pan along with the vegetable stock
- Now simmer on medium heat until carrots are completely soft - this should take around 10 minutes
- Add to a blender with the basil leaves and blend till smooth
- Add salt to taste
- Garnish with cream and serve with a grilled cheese toastie
