When red peppers are roasted the whole flavour of the peppers change, and they become far more intense. This recipe using roasted peppers is a favourite one of my low fat recipes, it is virtually calorie free and makes a really delicious soup.
This recipe makes a delicious lunch or starter, and if you are watching your weight or just wanting to eat healthier it is the perfect recipe for you.
ROASTED RED PEPPER SOUP
3 red peppers, halved and de-seeded
1 tablespoon 2 teaspoons olive oil
1 large onion, finely chopped
6 garlic cloves, peeled
3 large ripe tomatoes
2 tablespoons red wine vinegar
600ml chicken or vegetable stock
Salt and freshly ground pepper to taste
Handful of fresh basil leaves
1. Preheat oven to 375 F/190C/Gas Mark 5.
2. Place the halved peppers, cut side up in shallow baking dish. Place one garlic clove in each half and squeeze the lemon juice over the peppers. Roast for 1 hour.
3. Place in a bowl and cover with cling film. When cool enough to handle remove the skin and the seeds. Roughly chop the remaining flesh and finely chop the garlic cloves.
4. Meanwhile slit the skin of the tomatoes, place in a bowl and cover with boiling water. Leave for a few minutes then drain. When cool enough to handle the skin should slip off the tomatoes. Roughly chop the tomatoes.
5. Heat the olive oil in a non-stick saucepan and add the onions and garlic. Cook until soft but not brown
6. Add the chopped peppers and tomatoes to the pan and cook gently for a few minutes. 7. Add the red wine vinegar and cook for 5 minutes. Then add the stock and season to taste. Simmer for 20 minutes.
8. Just before serving, chop the basil and add to the soup. Then process in a food processor or blender until smooth.
Serve the soup garnished with freshly chopped fresh basil and enjoy!