Carol’s tomato and roasted red pepper soup

My husband Steve has the bug for buy one get one free, as soon as he says “you’ll never  guess what I’ve bought”  I know I’m in for a challenge, this is the result of one of those moments I ended up with loads of red peppers.

Prepare your ingredients

4 X RED PEPPERS SLICED INTO LARGE PIECES DISCARDING THE SEEDS AND STALK (buy one bag get one free)

4 X CLOVES GARLIC LEFT IN THEIR SKINS

LITTLE OLIVE OIL

1 X TBSP OLIVE OIL

1 X ONION CHOPPED

1 X LARGE POTATOES CHOPPED

2 X 400G TINNED CHOPPED TOMATOES OR FRESH

2 X TSP PAPRIKA

PINCH CAYENE PEPPER

PINCH CHILLI POWDER

½ TSP DRIED THYME

½ TSP DRIED BASIL

1 BAY LEAF

2 X VEGATABLE STOCK CUBES

2 X CHICKEN STOCK CUBES

500ML X BOILING WATER

2 X TBSP GREEK YOGHURT

WHITE OR BLACK PEPPER, SALT TO TASTE

Pre- heat oven to 220c/450f/gas mark 7

Place the red peppers and garlic onto a baking tray,  drizzle  oil over them  put the peppers skin side up and roast together with the garlic in the oven  till the skins of the  peppers  blacken this may take around 20 minutes

Remove the peppers and garlic from oven when cool enough to handle remove and discard the skins, place to one side.                    

Meanwhile heat 1 tbsp of olive oil in a large pan, add the onion cook on a medium heat for 5 minutes. Add the potato, tomatoes, paprika, cayenne pepper and chilli powder stir and simmer for 10 minutes. Add the thyme, basil, bay leaf  and water,  crumble in the stock cubes stir well and bring to a simmer cook till  the potatoes are tender. Remove the soup from heat and leave to cool for 10 minutes. Remove the bay leaf put soup into a

blender and blend on full speed for around 30 seconds.

 Pour soup through a sieve back into the pan add the yoghurt, salt and pepper to taste.

Why not try this with hot bread rolls, go on you know you want to.

  

 Recipe for Soda bread rolls to follow