Maltese tomatoes are enjoying the spring sunshine and are getting better every day. This soup is not only great for your lunchbox but also works well as a starter or light supper. Roasting the tomatoes with the peppers gives them a little bit of extra flavour.
Roasted pepper and tomato soup
Ingredients
- 3 red bell peppers
- 2 tomatoes
- Salt and pepper
- Olive oil
- 1 onion
- 2 cups chicken stock
- ½ cup fresh cream (optional)
To garnish
- Hard-boiled egg
- Gbejna
- Pine nuts
- Basil
- Olive oil or more fresh cream
Method
- Preheat the oven to 200°
- Cut the peppers in half and place in a roasting tin, skin side up.
- Cut the tomatoes in half and place skin side down.
- Drizzle with olive oil and season with salt and pepper.
- Roast in the oven for 30 mins until the skins of the pepper start to blacken and blister.
- Remove from the oven and when cool enough to handle remove the skins from the peppers.
- In a large saucepan, heat the olive oil and add the onion.
- Fry gently until the onions are translucent.
- Add the peeled pepper and roasted tomatoes along with any of their juices.
- Mix well and fry for 30 seconds or so.
- Add the chicken stock and top up with water until the vegetables are just covered.
- Bring to the boil, reduce to a simmer and cook for 10 mins.
- With a stick blender, blend until smooth.
- If using, add the cream and blend until incorporated.
- Take the garnish to work in a separate container and add to the top of the soup just before serving.
