Roasted Garlic and Red Pepper Soup

2014-10-06
  • Servings : 4
  • Prep Time : 10m
  • Cook Time : 40m
  • Ready In : 50m

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Roasted garlic and red pepper soup.Very delicious vegetable soup cooked in halogen (turbo) oven.Recipe of Sarah Flower.

Ingredients

  • 4 large red bell peppers,cut into halves
  • 1/2 bulb garlic,unpeeled
  • extra virgin olive oil
  • salt and freshly ground black pepper
  • 6 ripe tomatoes
  • 10 oz (300 ml) vegetable stock
  • 2 teaspoons sundried tomato paste
  • chopped fresh basil leaves

Method

Step 1

Arrange red pepper halves on a baking tray. Place 1/2 bulb of garlic in the center of the baking tray (leave garlic unpeeled). Drizzle with olive oil and season to taste with salt and black pepper.

Step 2

Preheat halogen oven to 380F (190 C). Arrange vegetables on the high rack of the halogen oven. Cook for 20 minutes until peppers start to soften.

Step 3

Remove from halogen oven. Add tomatoes and cook for a further 10 minutes.

Step 4

Remove cooked peppers and tomatoes from turbo oven. Place in a large saucepan. Add the flesh of the garlic,discarding the skin.

Step 5

Add vegetable stock,tomato puree and chopped basil. Season to taste with salt and black pepper and cook on low-heat for 10 minutes.

Step 6

To make a smooth soup use an electric blender. Blend until smooth.

Step 7

Serve roasted garlic and red pepper soup with warm crusty bread.

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