Roasted Red Pepper Shots
A flavorful blend of roasted red peppers and tomatoes comes together in this simple and versatile soup recipe. Rich in savory undertones and brightened by a hint of red pepper pesto, this soup makes for a satisfying meal when served hot. The smooth consistency and vibrant colors make it a delightful starter or light lunch option. With a dash of basil for garnish, this soup is sure to tantalize your taste buds and warm you up from the inside out.
— Constant Cookbook
Ingredients
- 1 onion , roughly chopped
- 1 tbsp olive oil
- 3 garlic cloves , crushed
- 1 tbsp sugar
- 2 tbsp red pepper pesto
- 400g can peeled plum tomatoes
- 295g jar roasted red peppers
- 200ml vegetable stock
- basil leaves for garnish
Instructions
- Fry the onion in olive oil for 8-10 mins, then add the crushed garlic cloves, sugar and red pepper pesto and cook for 1-2 mins. Tip in the plum tomatoes, drain and chop the roasted red peppers and add these too. Pour in the vegetable stock and simmer for 10 mins. Season, then blend until smooth with a hand blender. Cool. Freeze in freezer bags or a microwavable container.
- To serve, defrost in the fridge overnight, then reheat gently in a pan, or microwave for a few mins, stirring often, until hot. Serve in shot glasses, garnished with basil leaves, if you like.
Cook Time
30M
Prep Time
PT10M
Yield
Serves 30
Nutrition
- Calories: 15 calories
- Fat Content: 1 grams fat
- Carbohydrate Content: 2 grams carbohydrates
- Sugar Content: 1 grams sugar
- Protein Content: 1 grams protein
- Sodium Content: 0.12 milligram of sodium
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