Roasted Pepper and Tomato Soup makes a scrumptious meal by itself, served with homemade bread sticks or crackers. Smoky and spicy soup on a pleasant evening is all the need.
What you need:
3 nos – Large Tomatoes
2 nos – Red Bell Pepper, de seeded and quartered
2 cups – Veg Stock
3 nos – Garlic cloves, unpeeled
2 tbsp – Olive Oil
Salt as reqd
Black peppercorns as reqd
Fresh Basil, few
How to make:
Pre heat oven 170 deg C line baking tray with aluminium foil.
In a bowl add the veggies, olive oil, salt and pepper mix well place on the baking tray and let them roast for about 20-30 min.
Once it cools blend in a food processor to smooth puree. Heat a pan add the puree and add veg stock, salt and crushed peppercorns and boil for 4 – 5 mins and serve hot with garlic bread sticks and crackers top with fresh basil leaves.