Friday, 16 April 2010
Roasted Pepper, Onion & Garlic Soup
After a few weeks of zero activity on the blog front, I am posting a couple of recipes for you from My Kitchen. Both were a result of needing to knock up a quick lunch that satisfied on every level. The weather was deceptively cold, but full of promise with bright sunshine. Hence a combo of a bowl of rich soup and a [smaller bowl] of ice cream was on the menu. Both of these recipes were made from what I had in the kitchen cupboards, fridge and freezer. Often the best dishes are those that are cobbled together on a whim. Below is my recipe for the soup, tune in right after for my brown bread [yep you heard right] ice cream recipe!
Roasted Pepper, Garlic and Onion Soup
5 – 6 Pepper [red, yellow or orange]
3 – 4 Cloves of Garlic [adjust to your own taste]
Fresh Thyme [you can other herbs such as parsley, basil and sage or dried herbs if you don't have fresh to hand]
2 tins of chopped tomatoes
A splash of balsamic vinegar or red wine vinegar
This really is a make-it-up-as-you-go-along recipe, so quantities and ingredients are but a rough guide – follow your instincts!
1. Preheat your oven to 200C. Remove the plinth and seeds from the peppers and chop into large pieces and place in a large roasting tray. Add to this a roughly chopped onion and 3 – 4 unpeeled garlic cloves. Add your herbs and then drizzle with enough olive oil to coat the vegetables.
2. Place this in the oven for 25 – 35 minutes. Check on your vegetables a few times whilst they are roasting, they will benefit from a gentle stir every now and then. You want to cook them until they are soft and just starting to char in places. Squeeze your roasted garlic cloves into your vegetables and discard the papery casing.
3. Next add the contents of your roasting tray, including and juices, to a large saucepan, add your tinned tomatoes and cover with vegetable stock.
4. Blitz with a blending stick or in batches in a blender. Add more or less stock depending on how thick you’d like you finished soup to be. Heat through and then serve, garnishing with a teaspoon of cream and a drizzle of olive oil if desired.