Gluten Free and Vegan Roasted Pepper and Onion Soup

 

I’ve been doing a lot more cooking and baking over the last 7 weeks I’ve been in lockdown and sharing photos online. This has led to people asking for recipes. So I thought I might as well pop them up on the blog for you lot to enjoy too.  Today’s offering is Roasted Pepper and Onion Soup! Please note, I’m not terribly professional or precise, so all my recipes are a bit slap dash as I tend to make them up as I go along, if in doubt go with your gut!

 

Ingredients

2 red peppers
2 green peppers
3 red onions
5/6 garlic cloves
1 tsp rosemary (mine was fresh)
1 tsp basil (mine was dried)
1 tblsp tomato puree
1tsp ish balsamic vinegar
pinch sugar
1 tin chopped tomatoes
veg stock (stock cube and boiling water)
Salt & pepper to taste

 

Method:

I cut the pepper and onions into quarters then placed them on a baking tray with the garlic (gently crushed)and rosemary in a little light olive oil (veg would be fine, I usually use veg oil)  to over. I put the tray in the oven at gas 8 for about 45 mins til the peppers and onions were browned and cooked through.

I added the roasted veg to a large pan with a tblsp of tomato puree and the dried basil and stirred together a while to cook out the puree a bit. Then I added the tin of tomatoes, vinegar, sugar and the stock. I brought it to the boil and simmered with a lid on for about 15 mins. Left to cool a little bit then blended with my stick blender. You can add a bit more water if you want it thinner at this point.

 

BONUS! This soup makes a delicious pasta sauce too. I had the little bit of left overs the next day over GF pasta with a bit of cheese grated over the top.

 

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