I do love a recipe that is a bit of a multi-tasker and this one for Roasted Red Pepper and Tomato Soup also doubles as an awesome pasta sauce.
Plus the baby devoured this one, so it’s a good one to have up your sleeve, if like me the whole feeding your 16 month old has your heart scalded!
If you are going to use this as a pasta sauce, I would use less stock and let it simmer and thicken a wee bit more.
This delish recipe was inspired by my blogging Pal Adelle Kenny of DodeestoDaiquiris who’s lush Insta food pix are well worth checking out.
Roasted Red Pepper & Tomato Soup
2 Large red peppers, de-seeded and halved
Handful of mixed cherry tomatoes
Handful of semi or sundried tomatoes (I like the fresh Sheridan’s ones or Tesco’s own brand in a jar are good too)
1 Large garlic clove, crushed
1 Onion diced
1 Jar of Passata
1 Pint of Veg or Chick Stock
Handful of Fresh basil
Mixed Herbs (I like the Schwartz Garlic Italian)
1 Tsp Paprika
Slow roast the red peppers and the cherry tomatoes in the oven at around 150 C for about an hour. I used rapeseed oil and the Garlic Italian Seasoning.
Fry off the onion and garlic until soft.
Once the peppers and tomatoes are roasted and soft, take out of the oven. The red pepper skin should peel off very easily.
Roughly chop and add to the pan with the soft garlic and onion.
Add in the passata and the paprika and the stock.
Let it simmer on the heat for about 30 mins or longer if you want to turn it into a thicker pasta sauce. I also add a shake of Parmesan if I’m making it into a pasta sauce.
Add in the fresh basil and the remaining herbs/seasoning.
Whizz in the blender and serve.