We find ourselves still in the midst of South Africa’s cold winter days and you might, (if you do not have luxurious indoor heating facilities) spend most of your evenings in front of the oven burning your leg hair off, or waiting for the power to cut. Winters put me in roasts and soups mode, and my oven and stick blender become my best friends. This weekend, I felt like cranking up the oven again to warm myself up, and decided to roast some leftover vegetables into a soup. On this occasion, I added a few touches to an otherwise classic roast tomato soup, but you can tweak wherever you like. Here is my simple recipe for Roast Tomato & Pepper Soup:
4 Tomatoes, halved
1 Red Bell Pepper, halved
1 Orange/Yellow Bell Pepper, halved
1 Large Red Onion, halved
4 Small Sticks of Celery, chopped
3 Garlic Cloves
500ml Vegetable Stock
2 ts Sundried Tomato Pesto
Twigs of Rosemary & Thyme
Pinch of Cayenne Pepper (for some spicyness 🙂
Pinch of Smoked Paprika (for depth)
Salt & Pepper
Crank up your oven to 190 C. On a baking tray, place the peppers, tomatoes, garlic and onions, drizzle with oil and herbs (rosemary and thyme) and roast for about 30-45mins. Meanwhile, saute the celery in a deep pan and add the stock, pesto and spices and let simmer lightly.
Once the veggies are roasted, remove the skins and add to the stock mixture. Simmer for around 5 minutes before blending all ingredients into a lovely soup. And voila! It’s that simple. You can always add cream, a little fresh basil and season to taste.
(Pssst, if you have a killer soup recipe you want me to test & feature, do send it through to me!)