Oven-roasted pepper and tomato soup recipe


  • 2 peppers, deseeded and roughly choppped

  • 4 cloves of garlic, peeled and slightly bashed

  • 1tbsp fresh lemon thyme leaves

  • 450g cherry tomatoes

  • 4tbsp extra virgin olive oil

  • 750ml vegetable or chicken stock

  • crusty bread

  • cheese, to serve

  • Pre heat the oven to 200°C.

    Place all the ingredients, except the lemon thyme into an oven tray, drizzle over the olive oil, season with some black pepper and sea salt, give it all a good mix the easiest way is to get your hands involved.

    Now place in the oven for 8 minutes.

    In the mean time bring to the boil the stock in a large saucepan, once the vegetables are cooked add them all into the stock along with the lemon tyme, using a hand blender blitz until you have a smooth soup. Pass this through a fine sieve season to taste and serve with warm crusty bread and some good cheese.

    Source: realfood.tesco.com

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