Starters
British
BritishRoasted Red Pepper Soup
A sweet, smoky roasted red pepper soup. The tiers progress from a quick jarred-pepper blend to fire-roasted fresh peppers with a roasted tomato base and a basil oil swirl.
Vegetarian
Gluten-free
Nut-free
Ultimate version
Fire-roasted peppers and tomatoes, sherry vinegar and a basil oil drizzle.
Per serving£2.38
Total cost£9.50
Time1 hr 15 min
Ingredients for 4
- Soup
- 5 romano peppers
- 400 g vine tomatoes , halved
- 1 red onion , quartered
- 4 cloves garlic , unpeeled
- 3 tbsp extra virgin olive oil
- 1 tbsp sherry vinegar
- 700 ml vegetable stock
- 100 ml creme fraiche
- flaky sea salt and black pepper , to taste
- Basil oil
- 20 g fresh basil
- 60 ml extra virgin olive oil
Method
- Char the whole romano peppers directly over a gas flame or under a hot grill until blackened all over, then seal in a bowl with cling film for 10 minutes and peel away the skins.
- Meanwhile roast the tomatoes, onion and garlic with the olive oil at 200C for 30 minutes until caramelised.
- Blanch the basil for 10 seconds, refresh in iced water, then blend with the 60ml olive oil and a pinch of salt and pass through a sieve to make a vivid basil oil.
- Squeeze the roasted garlic from its skins and combine with the peeled peppers, roasted tomatoes, onion, sherry vinegar and stock in a pan.
- Simmer for 10 minutes, then blend until silky and stir through the creme fraiche.
- Season carefully, ladle into warm bowls and finish each with a drizzle of basil oil.
The three ways, side by side
Budget
Jarred roasted peppers blended with onion and stock.
Better
Oven-roasted fresh peppers with smoked paprika and a cream swirl.
Ultimate
Fire-roasted peppers and tomatoes, sherry vinegar and a basil oil drizzle.
