Tomato and roasted red pepper soup

As I am not allowed to eat solid food at the moment I thought this is a good time to try out some of the soup recipes that I have torn out of magazines over the last years and never once made! I took stock of what I had in my cupboard… chickpeas, lentils, white beans, chopped tomatoes, bamboo shoots… lentil soup? I opened the fridge and saw a lonely red romano pepper right next to a pot of thick double cream and knew I had to make a tomato and red pepper soup. Such an easy quick soup to make … a rich, velvety, wonderfully red soup!

1 tin of chopped tomatoes
A handful of fresh cocktail tomatoes or two normal sized tomatoes, without the skin and chopped
1 small onion finely chopped
1 tsp butter
1 tsp olive oil
1 red romano pepper
1 tbsp tomato puree
2 tbsp thick double cream
1 tsp unami paste
1 tsp salt
1 tsp sugar
Freshly ground black pepper
Fresh parmesan shavings
Fresh basil leaves

Turn on your grill. Take the red pepper, rub some olive oil on it and place it on a baking tray. Put under the grill and keep turning it so that all sides roast evenly.

Melt the butter and olive oil in a saucepan. Add the onions and on a medium heat fry for five minutes or until translucent.

Take the skin off the red pepper, deseed it and chop it into small pieces.

Add the red pepper and the chopped tomatoes to the onions. Fry for a few minutes then add the puree, unami paste, salt, sugar, black pepper and the cream. Stir and continue to cook on low heat for a further five minutes.

Blend into a smooth soup, I use a handheld blender.

Garnish with parmesan shavings and some basil leaves, freshly ground pepper and drizzle with a little bit of double cream.


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