Four Tomato & Red Pepper Soup

Four Tomato & Red Pepper Soup

 2 tbsp olive oil
24 cherry tomatoes
6 ripe medium tomatoes on the vine (or any full flavored tomatoes) chopped in half
6 sun-dried tomatoes
2 tbsp tomato puree
2 red bell peppers, quartered
1 onion, quartered
1 clove garlic
1 pint vegetable stock
1 handful basil
1 handful coriander
salt and freshly ground black pepper

In a large bowl, toss the cherry tomatoes, vine tomatoes, red peppers, onion and garlic with the olive oil and season. Place on a heated oven tray under the grill and cook until starting to brown at the edges.

Pour tomato mixture into a blender, along with the sun-dried tomatoes and herbs. Whiz until smooth.
Pour the soup into a pan and add the vegetable stock. Heat gently and taste for seasoning.

This soup is also delicious served cold.

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