Recipe: Tomato, Basil, & Roasted Pepper Soup
1 chopped onion
2 large carrots
4 tablespoons olive oil
2 garlic cloves peeled and finely chopped
750ml pints vegetable or chicken stock
1 teaspoon tomato puree
Sprinkle of mixed herbs
2 roasted red peppers roughly chopped
Half a plant of basil leaves & stalks
Sprinkle of chili flakes
Season with salt and pepper
50g Pine nuts
150ml olive oil
2 garlic cloves
Pinch of salt and pepper
The secret of this recipe is roasting the peppers. When roasted de-seed and remove the skin.
This brings out their natural sweetness which gives this soup its extra depth of flavour.
Saute the mirepoix, which is your onion, leek, celery, carrot, garlic in olive oil,
sprinkle some salt on the mirepoix as it draws out the flavours of the vegetables,
add chili flakes after a few minutes, simmer for about 10 minutes. If you feel this is dry just
add a little of the stock to stop from sticking.
Then add the stock, tomatoes, mixed herbs, puree, reduce the heat and simmer for 20 minutes.
Stir in the roasted peppers and chopped basil leaves and stalks(most of the flavour is the stalks)
Blend all, taste and season if required. If too thick just add some water/stock
depending on flavour as you don’t want your soup to be too salty.