Chilled Roasted Tomato Soup
Roasted Tomato and Red Pepper Soup is a delightful, comforting dish that bursts with the natural sweetness of plum tomatoes and the smokiness of red peppers. The vegetables are oven-roasted to intensify their flavors before being blended into a velvety soup with fragrant basil and vegetable stock. Topped with crunchy French bread slices, this soup is a vibrant and satisfying choice for any occasion.
— Constant Cookbook
Ingredients
- 800g/1lb 8½oz plum tomatoes
- 1 red pepper
- 2 cloves garlic
- 3 tbsp olive oil
- 1 litre/1¾pints vegetable stock
- 1 small bunch fresh basil
- 4 slices French bread
Instructions
- Preheat the oven to 220C/430F/Gas 7.
- Place the tomatoes and pepper into a roasting tin and drizzle over the olive oil. Season with salt and freshly ground black pepper, then roast in the oven for 45 minutes, or until the tomatoes are soft and their skins lightly blackened in places.
- Pour the vegetable stock into the roasting tin with the vegetables and scatter over the basil leaves. Place the tin over a medium heat and bring to the boil, cooking for 1-2 minutes.
- Allow the mixture to cool, then pour into a food processor, reserving a quarter of the vegetables, and blend until smooth. Chop the reserved tomato and pepper.
- Season the soup with salt and freshly ground black pepper and transfer to the fridge for 20-30 minutes to chill.
- To serve, pile the chopped vegetables into the centre of four serving bowls and spoon the soup around. Place the toasted French bread on top, and drizzle over some olive oil. Serve.
Cook Time
1H
Prep Time
PT30M
Yield
Serves 4
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