Wednesday, 6 July 2011

Roasted pepper and tomato soup with rosemary

I made this soup because I had lots of fresh rosemary to use and wanted something wholesome and comforting. It was made with green peppers, because that's all I had in, but I am sure it would be even tastier if red ones were used instead. The quantities below would serve 3-4 people as a starter.

Vegetables when roasted, and garlic cloves de-skinned

For roasting
1 large onion
1tsp fennel seeds, crushed
1/2 tsp chilli flakes
olive oil
3 garlic cloves (in their skins)
2 green peppers
3 sprigs rosemary

To finish
salt and pepper to taste
1 tin tomatoes
1/2 cup fake bacon bits, rehydrated in one cup of water


1. Combine all of the ingredients 'for roasting' in a large oven tray and roast at 200 degrees celcius for about 15-20 minutes.

2. Let the vegetables cool slightly, and when the garlic cloves are cool enough to handle, peel them from their skins and pull the rosemary leaves off the stalks (discard the stalks).

3. When sufficiently cooled, whack the whole lot in a food processor, together with the fake bacon pieces and most of the water they are sitting in. Blend well. Add in the tomatoes and the remaining 'bacon' water and blend again until smooth.

4. Transfer the soup to a pan and heat through on the hob. You will probably want to add additional water (between 1-3 cups, depending on your preference) to achieve the deisred consistency. Add salt and pepper to taste, and serve with chunky bread.

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