Roasted Garlic and Red Pepper Soup
- Servings : 4
- Prep Time : 10m
- Cook Time : 40m
- Ready In : 50m
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- 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
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.
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.
Remove from halogen oven. Add tomatoes and cook for a further 10 minutes.
Remove cooked peppers and tomatoes from turbo oven. Place in a large saucepan. Add the flesh of the garlic,discarding the skin.
Add vegetable stock,tomato puree and chopped basil. Season to taste with salt and black pepper and cook on low-heat for 10 minutes.
To make a smooth soup use an electric blender. Blend until smooth.
Serve roasted garlic and red pepper soup with warm crusty bread.