There's nothing quite like a tasty heart warming bowl of soup for lunch on a winter's day, especially when you've made it yourself and you know all of the ingredients are fresh and clean without any traces of the tin!
I've been experimenting with a few soup recipes lately as although we are all huge fans of veggie and butternut squash soup they can get a bit samey! I love the flavours of vine tomatoes, red pepper and basil it's such a tasty combination and I have always enjoyed it as a soup when eating out so I thought i'd give it a whirl, it's so simple to make and deliciously sweet and tasty. Here's how you do it:
3 red bell peppers
3 vine tomatoes
2 handfuls plum tomatoes
2 handfuls fresh basil leaves plus extra to garnish
5 bay leaves
2 tsp dried thyme
2 tsp dried rosemary
4 teaspoons apple cider vinegar
4 teaspoons tomato puree
Upto half cup of water (to preferred consistency)
Salt and pepper to taste
Pre heat oven to 200oC
Slice tomatoes and peppers removing seeds and stalk from peppers.
Fill the bottom of a roasting tin with olive oil
Put peppers, tomatoes, bay leaves, basil leaves and herbs into the roasting tin and give a shake around so they are all covered in oil
Roast for 30mins until pepper is soft
Remove bay leaves
Blend with apple cider vinegar and tomato puree adding water to reach your desired consistency, salt to taste.
Serve immediately garnished with fresh basil
This is a lovely rich soup full of delicious flavour, I couldn't eat it every day but it's a yummy treat when you fancy something a bit different to your usual veggie mix.
Leave us a comment when you try this, we'd love to know what you think.