Roasted Red Pepper, Tomato & Red Onion Soup

26 Apr

At Just Perfect Catering we have many executive chefs that love to share their knowledge with the world. Alun is one of our most expeirienced chefs at JPC and he has kindly sent us one of his favourite soup recipes to share with everyone. 

Fine spray of oil

2 large red peppers, deseeded and roughly chopped

350g tomatoes,

1 small crusty French loaf halved

1garlic clove, peeled

1pint of vegetable stock

salt and pepper to season

1 tsp Worcestershire sauce

4 tbsp fromage frais

1. Preheat the oven to 190(°C) and spray a large roasting tin with the oil and place the pepper and onion in the base. Cook in oven for 10 minutes.

2. Add the tomatoes and cook for a further 20 minutes or until the peppers are soft.

3. Cut the bread into inch slices. Cut the garlic clove in half and rub the cut edge of the garlic over the bread. Place all the bread slices on a large baking tray, and bake in the preheated oven for 10 minutes, turning halfway through, until crisp.

4. Remove the vegetables from the oven and allow to cool slightly and then blending in a food processor until smooth. Strain the vegetables mixture through a large sieve into a sauce pan, to remove the seeds and skin.

5. Add the stock, season to taste with salt and pepper and garnish with a swirl of fromage frais.




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