Roasted Tomato, Red Pepper & Basil Soup
Author: 
Recipe type: Soup
Prep time: 
Cook time: 
Total time: 
Serves: Serves 4
 
Ingredients
  • 1.2kg tomatoes, roughly chopped
  • 1 ½ red peppers, halved, seeds removed
  • generous drizzle of olive oil
  • 1 t salt
  • a good grinding of black pepper
  • ½ T oil
  • 1 medium onion, finely chopped
  • 2 cloves garlic, finely chopped
  • 1 c chicken stock
  • 2 t fresh oreganum, finely chopped
  • 2 c fresh basil, roughly chopped (extra leaves to garnish)
  • 2 t worchestershire sauce
  • extra seasoning if required
Instructions
  1. Preheat the oven to 180 C. Put the tomatoes and red pepper in a large baking tray, drizzle with the first quantity of oil and salt and roast for 40 minutes.
  2. In a large pot, heat the second quantity of oil over a medium heat. Add the onion and garlic and cook until soft, about 5 minutes. Add the tomatoes, chicken stock, fresh oreganum, basil and worcestershire sauce. Bring to the boil, cover, reduce to a simmer and cook for 30 minutes.
  3. Blend using a stick blender or food processor until smooth. Add extra seasoning if required.
  4. Serve with crusty gluten free bread and extra basil leaves to garnish.
Recipe by Wicked Wellbeing at https://wickedwellbeing.com/roasted-tomato-red-pepper-basil-soup/