Roast Red Pepper and Tomato Soup

Ingredients:

3 red butter or Italian sweet peppers, halved and deseeded

1 white onion, peeled and halved

4 cloves of garlic, peeled

2 sticks of celery, sliced and chopped

500g plum tomatoes cut in half lengthwise

500ml vegetable stock

30ml olive oil

45ml tomato purée

15ml chilli flakes

25g butter

Sea salt and freshly ground black pepper.

Method:

Preheat the oven to 200˚C.

Place the place the Italian sweet peppers, onion halves, tomatoes and garlic on a baking tray and drizzle with olive oil. Bake at the top of the oven for about 30 minutes, or until the vegetables are roasted and tender.

Meanwhile, melt down the butter in a large pan over medium heat and sauté the chopped celery for 4-5 minutes, being careful not to burn the butter. Adding a pinch of salt can help to stop the butter from burning.

Make up the vegetable stock, adding the tomato purée and the chilli flakes. Mix well and then add to the sautéed celery. Remove from the heat.

When the baked vegetables are ready, add them to the pan and blend with a stick blender until smooth. Place back on the hob over a low heat and allow to come to a simmer. Season to taste. Do not allow the soup to boil, but gently simmer for 4-5 minutes until the soup is at a comfortable temperature for consumption. 

Serve with toast, Italian ciabatta rolls or croutons.