Roasted Garlic and Red Pepper Soup
2021-10-06- Cuisine: American
- Course: Main Dish, Soup
- Skill Level: Beginner
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- Yield: 4
- 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 a 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.
