Red Pepper Soup

Perfect warming food for a cool Autumn evening.

Red Pepper Soup from the Dairy DiaryServes 4
Time 1 hour 10 mins
125 calories per portion
6G fat of which 0.4G is saturated
Suitable for vegetarians
Suitable for freezing

Red peppers 2 large
Light olive oil 1 tbsp
Onion 1 large, peeled and chopped
Tomatoes 450g (1lb), roughly chopped
Sun-dried tomato paste 2 tbsp
Vegetable stock 600ml (1 pint)
Dried oregano 1⁄2 tsp
Green pesto for drizzling, optional

1 Preheat grill to high. Place peppers on rack in a grill pan and cook, turning frequently, until the skin is lightly charred all over. Then put into a bowl, cover with cling film and leave to cool.

2 Place a sieve over a bowl (to catch juices) and then, holding peppers over sieve, remove skin and seeds. Roughly chop peppers.

3 In a large saucepan, heat oil, add onion and cook until slightly softened, but not browned.

4 Add peppers, tomatoes, tomato paste, stock and oregano. Bring up to boil, then reduce the heat, cover pan and cook for 40–45 minutes until tomatoes and peppers are soft. Allow soup to cool.

5 In batches, pour soup into a blender and blend until smooth. Strain through a sieve into a bowl, season to taste and serve with a drizzle of pesto, if using. To freeze, allow to cool, pour into containers and freeze. Thaw and reheat when required.

A Dairy Diary recipe.


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