Roasted Tomato and Red Pepper Soup

Method

1. 1

   Heat oven

   Heat the oven to 200°C (180°C fan, gas mark 6) with a rack in the centre; allow about 10 minutes for it to reach temperature.

2. 2

   Season vegetables

   Arrange tomatoes, peppers and onion in a single uncrowded layer across large trays, placing cut sides down where practical; keep garlic cloves unpeeled, then toss everything with oil, paprika and salt for 2 minutes.

3. 3

   Roast vegetables

   Roast at 200°C (180°C fan) for 35 to 45 minutes, rotating trays halfway, until vegetables are tender and their edges are blistered and browned.

4. 4

   Simmer soup

   Squeeze the roasted garlic from its skins into a large saucepan, add the roasted vegetables and tray juices with 600 ml stock, then bring to a gentle simmer over medium heat for 5 minutes.

5. 5

   Blend soup

   Remove the saucepan from the heat and blend for 1 to 2 minutes with a stick blender, keeping its head submerged, until smooth.

6. 6

   Adjust consistency

   Stir in stock or water a little at a time, up to 300 ml, over about 1 minute until the soup reaches your preferred consistency.

7. 7

   Season soup

   Stir in the balsamic vinegar and black pepper, then taste and add salt as needed over 1 minute until well seasoned.

8. 8

   Serve

   Ladle into four bowls and scatter with basil; if the soup has cooled, reheat gently over medium-low heat for 3 to 5 minutes, stirring, until steaming hot throughout.

Tips

• The yield varies with produce size and roasting loss; expect approximately 1.3 to 1.6 litres, or around 325 to 400 ml per serving.
• Use additional trays if needed to keep vegetables in a single uncrowded layer so they roast rather than steam.
• Add stock or water gradually after blending to reach your preferred consistency.

Swaps

• Use ½ tsp dried oregano in place of the basil, adding it with the stock.
• Use red wine vinegar instead of balsamic vinegar, starting with ½ tsp and adjusting to taste.

Storing

Cool promptly and refrigerate in an airtight container for up to 3 days, or freeze for up to 3 months. Reheat over medium-low heat, stirring occasionally, until steaming hot throughout.