Tomato & Roasted Red Pepper Soup

Ingredients (serves 4 - 6):

4 large red peppers
1 - 2 spring onions (green tops only), chopped
5ml olive oil
1 tin tomatoes
Salt and pepper, to season
2.5ml sugar
700ml chicken or vegetable stock (either homemade or commercial stock without onion or garlic)
Fresh parsley, to garnish
Swirl of lactose-free yoghurt, to garnish 
  1. Grill the peppers in the oven a few centimetres from the heat.  Turn from time to time, until blackened and blistered all over.
  2. Remove from the oven and place in a plastic bag.  Leave the closed bag to stand for approximately 20 minutes.
  3. Remove the peppers from the bag and rinse to remove their skins.  Also remove the stems and seeds.
  4. Sauté the green tops of the spring onions in the olive oil.
  5. In a blender or food processor blend together the tinned tomatoes, roasted peppers and sautéed spring onions.
  6. Transfer the puree to a saucepan and add the stock.  Season with salt, pepper and sugar.
  7. Simmer, covered, for 10 minutes.
  8. Garnish with fresh parsley and a swirl of lactose-free yoghurt.

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