Roasted Pepper and Tomato Soup

by Edward Daniel

Roasted Pepper and Tomato Soup
 
Roasted Pepper and Tomato Soup came about because I was at this event and the host was serving a similar dish and it was extremely yummy. Inspired, I set off to the purchase the ingredients and rustle up my own version of the dish. For best results, I remove the skin off the roast charred peppers and tomatoes.
Author:
Recipe type: Soup. Starter
Cuisine: Vegan
Serves: 6
Ingredients
  • 1kg peppers (Spanish, if possible)
  • 400g tomatoes
  • 6tbs olive oil
  • 1 onion
  • 2 cloves of garlic
  • 750ml filtered water
  • 200g lentils
  • 1tsp harissa (optional)
  • Couple of sprigs of dried oregano
  • Salt and pepper to season
  • 1tbs lemon juice
Instructions
  1. Preheat oven to gas mark 180 degrees Celsius.
  2. Roast the peppers and tomatoes in separate ovenproof dishes and baste on the olive oil. Add more oil to the peppers than the tomatoes
  3. Bake the peppers and tomatoes in the oven for about 30 minutes – until the skin of peppers starts to char. Remove from the oven and set aside. Retain the juices.
  4. Once the peppers and tomatoes have cooled, peel off the skin.
  5. Soak the lentils in filtered water for about 20 minutes.
  6. In a large saucepan, sauté the onion and garlic in the retained juices for a couple of minutes until the onion turns translucent. Add the peppers, tomatoes and water. Bring to the boil. Remove from heat and set to one side for a few minutes.
  7. Place the broth into a blender in batches and whizz till a fine consistency. Return to the saucepan.
  8. Take the lentils and oregano and add to the saucepan. Bring to the boil and simmer for about 20 minutes. If you want a kick add the harissa but that is optional.
  9. Season with salt and pepper. Add the lemon juice.
  10. Serve with bread.

 

 

 

 

You may also like

Leave a Comment

Rate this recipe:  

This site uses Akismet to reduce spam. Learn how your comment data is processed.