Roasted Red Pepper And Tomato Soup Food

ROASTED RED PEPPER & TOMATO SOUP WITH RICOTTA

Steps:

• Heat oven to 200C/180C fan/gas 6. Put the tomatoes, onion and peppers in a roasting tin, toss with the oil and season. Nestle in the garlic and thyme sprigs, then roast for 25-30 mins until all the veg has softened and slightly caramelised. Squeeze the garlic cloves out of their skins into the tin, strip the leaves off the thyme and discard the stalks and garlic skins. Mix the vinegar into the tin then blend everything in a bullet blender or using a stick blender, adding enough water to loosen to your preferred consistency (we used around 150ml).
• Reheat the soup if necessary, taste for seasoning, then spoon into two bowls and top each with a spoonful of ricotta, a few basil leaves, the seeds and a drizzle of oil. Serve with bread for dunking.

ROASTED RED PEPPER AND TOMATO SOUP WITH SMOKY CAPRESE PANINI

Steps:

• Char the peppers on all sides over an open flame on a gas stovetop or under a hot broiler (with the oven door cracked to avoid steam buildup in the oven). Put the charred peppers in a bowl, cover, and let them rest until cool enough to handle, about 10 minutes.
• Meanwhile, heat the extra-virgin olive oil in a soup pot. Add the garlic, carrot, celery, and onions to the pot and season with salt and pepper, to taste. Cook until the vegetables soften, about 10 minutes, then put them into a food processor with the diced tomatoes. Seed and peel the peppers and add them to the processor. Puree the mixture until smooth, then pour it into soup pot and stir in the stock.
• Heat a panini press or a large heavy skillet. Make sandwiches using 2 slices of cheese and 2 slices of ripe tomato on 4 of the bread slices. Sprinkle with salt and pepper, to taste, and top with some torn basil. Cover with the remaining 4 slices of bread and add them to the panini press or hot skillet. If using a skillet, top with a second smaller pan and weight it down with heavy cans. Press the sandwiches to toast and melt the cheese, a few minutes on each side or 5 minutes in a hot press.
• Serve the soup in bowls with the Panini alongside.

ROASTED RED PEPPER AND TOMATO SOUP

Steps:

• Dice onion and mince the garlic
• Add onion and garlic to the pot with oil over medium-low heat
• Cook until soft and fragrant, tossing frequently, about 5 minutes
• Add the salt, pepper, cayenne, and smoked paprika to the onions and garlic and saute for another 2 minutes
• Add the tomato paste to the pot and mix in with the garlic and onions
• Drain the liquid from the roasted red peppers and add to the pot along with the diced tomatoes, vegetable broth, and coconut milk
• Increase the heat to medium-high until it just starts to boil
• Reduce to a simmer and simmer covered for 30 minutes stirring frequently
• Turn off the heat and blend the soup in the pot with an immersion blender - if you don't have an immersion blender you can pour the simmered soup into a standard blender to blend
• Serve with crackers or tomato soup!

ROAST RED PEPPER & TOMATO SOUP

Steps:

• Pre heat oven to 200šC/gas mark 4. Place the pepper & onion halves (cut side down) along with the plum tomatoes & garlic cloves into a baking tray & drizzle with the olive oil. Bake at the top of your oven for 30 mins or until the vegetables are roasted & tender.
• Meanwhile melt down the butter in a large pan over a medium heat and saute the chopped celery for 4-5 mins. Not too hot, don't burn the butter.
• Make up the vegetable stock adding the tomato puree, sundried tomato paste & the chilli flakes. Mix well and then add to the sauteed celery. Remove from the heat.
• When the baked vegetables are ready remove the peel from the onion & garlic cloves roughly chop them & add them to the pan along with the plum tomtoes. Place back on to a low to medium heat & using a hand blender blend until the soup is smooth.
• Season to taste & gently simmer until the soup is at a comfortable edible temperature. Do not allow the soup to boil. Serve with ciabatta bread & enjoy the moment.

PURéED TOMATO AND RED PEPPER SOUP

Steps:

• Roast the peppers as directed, allow to cool in a covered bowl, then peel, seed and dice. Set aside.
• Heat the oil over medium heat in a large, heavy soup pot and add the onion. Cook, stirring often, until onion is translucent, about 3 minutes, and add the carrot and celery and a generous pinch of salt. Cook, stirring often, until the vegetables are tender and fragrant, about 5 more minutes. Stir in the garlic and cook, stirring, until fragrant, 30 seconds to a minute. Add the tomatoes with their liquid, the tomato paste, basil sprigs, cinnamon, sugar if using, and salt to taste. Cook over medium heat, stirring occasionally, until the tomatoes have cooked down slightly and smell fragrant, about 10 minutes.
• Add the diced roasted peppers, the stock or water, rice, and salt to taste. Bring to a boil, reduce the heat, cover and simmer 30 minutes, stirring from time to time. Season with freshly ground pepper, taste and adjust salt. Remove the basil sprigs.
• Using a hand blender, purée the soup, or use a blender and purée in batches, being careful to pull a dish towel down over the top and not to cover tightly with the blender lid, then return to the pot and heat through. Taste and adjust seasonings. Serve topped with croutons, Parmesan cheese, and/or slivered basil.

CREAMY TOMATO AND ROASTED PEPPER SOUP

Steps:

• Heat 2 tablespoons oil in a 2-quart saucepan over medium-high heat. Add onions and carrots and saute until tender, about 5 minutes. Add garlic and saute until just fragrant. Season with salt and pepper. Add tomato paste and cook until toasted, just 1 more minute.
• Add tomatoes, red peppers, and chicken broth and let simmer for 25 minutes, until the vegetables are tender and the flavors have melded together. Taste for seasoning and add more salt, pepper, and the sugar, if needed. Add half-and-half and basil, and puree using a hand held immersion blender until smooth.
• Serve in soup bowls with a sprinkle of fresh basil on top.

HEALING ROASTED TOMATO AND RED PEPPER SOUP

Steps:

• Preheat your oven to 400 degrees.
• TOMATOES/ONION/GARLIC:
• If using larger tomatoes, cut them into fourths.
• Place the tomatoes and onion on a large rimmed baking sheet (or divide into two smaller baking sheets if too close together). Toss with the olive oil and the salt and spread out evenly.
• Place the garlic cloves on a large piece of tin foil and drizzle with a little oil. Wrap the garlic up tightly so that the cloves are all laying flat. Place the garlic on the baking sheet.
• Roast everything for 20 to 22 minutes, flipping halfway through. Everything should be tender and the tomatoes will have released their juices.
• RED PEPPERS:
• While the tomatoes are roasting start roasting the peppers.
• Gas Stove method: Turn two gas burners on high. Place a red pepper on each gas burner and allow the skin to char, about 2 to 3 minutes per side. Use tongs to rotate the pepper so each side is really black and blistered (see picture). You may see the skin catch on fire every once in awhile.That's okay, it usually goes out quickly. Don't walk away from the peppers.
• Broiler Method: Turn on your broiler. If you don 't have a broiler that is separate from your oven then you will need to wait until the tomatoes are done roasting. Place the peppers on a rimmed baking sheet and place them as close to the broiler as you can. Broil for 3 to 5 minutes per side, or until all the sides are well charred.
• Once the peppers are charred place them in a large mixing bowl. Cover tightly with plastic wrap. Allow the steam to help loosen the skin, about 5 minutes.
• Use a paper towel to peel off most of the blackened skin from the red pepper. Make sure to leave behind some char as it adds that smoky flavor. I actually like to leave a lot of the char on the pepper.
• Cut the bell pepper, removing the core and seeds.
• BLEND:
• Allow the roasted tomatoes to cool slightly. Add all ingredients to your blender, including the red wine vinegar, red pepper flakes, and olive oil, working in batches so that the blender is only halfway full at a time. Blend until smooth.
• Taste and adjust seasoning as needed: more salt to bring out the flavor, or a little red wine vinegar for more tang, or red pepper flakes for a little more heat.
• If the soup has cooled too much you may need to reheat it before serving.
• Serve with gluten free stove top croutons, other gluten free bread, or gluten free grilled cheese sandwich, if desired. Also delicious on its own. Enjoy and be healed my friends!

ROASTED RED PEPPER AND TOMATO SOUP

Steps:

• Preheat oven to 425 degrees F. Halve or quarter tomatoes if you are using large ones (you can leave cherry tomatoes whole). Spread them out on a parchment-lined baking sheet along with the sliced onion and the 6 smashed cloves of garlic. Drizzle with the olive oil (2 tablespoons) and season with kosher salt (1/2 teaspoon) and pepper (1/4 teaspoon). Bake at 425 degrees F for 30 minutes (see notes).
• Meanwhile, heat up chicken stock (2 cups) in a large pot on the stove.
• Add roasted tomatoes/onions/garlic to the warm chicken stock, along with the entire jar of roasted red peppers. Use an immersion blender to puree the soup directly in the pot (or a standing blender in batches).
• OPTIONAL: Use a mesh sieve to strain the soup into another pot or large container, using a wooden spoon to squeeze as much liquid out as possible. Discard solids left behind. This will result in a very smooth, bisque-like soup.
• Stir in heavy cream (1/4 cup). Taste and season with salt and pepper, if necessary. Serve hot, garnished with croutons, fresh basil, more cream, and black pepper, if desired.

SLOW COOKER ROASTED RED PEPPER AND TOMATO SOUP

Steps:

• Preheat oven to 350 degrees
• Place all vegetables and garlic onto sheet pan and coat with olive oil, salt and pepper.
• Roast in the oven for 45 minutes or until tender and vegetables are slightly charred.
• Scrap vegetables from baking sheet into slow cooker and add remaining ingredients. (Be sure to stir in tomato paste thoroughly)
• Cook on low for 6 hours or high for 3 hours.
• Using an immersion blender*, blend all ingredients until smooth (I like to leave mine a little on the chunkier side)
• Place soup into bowls and garnish with optional toppings.
• *You could also carefully add contents of the slow cooker, in batches, into a blender and blend. Use precaution and always make sure the lid is tightly fitted and you place a clean kitchen towel on top of the lid to ensure contents don't go flying as they can cause severe burns.

ROASTED RED PEPPER & TOMATO SOUP

Steps:

• Preheat the oven to 200C/400F degrees.
• Cut the peppers into half and deseed them.
• Place the peppers, onions and garlic on a baking sheet and drizzle the olive oil over them.
• Bake in the oven for 30 minutes.
• Remove from the oven and place the red peppers in a zip lock bag for 5 minutes to loosen the charred skin.
• Remove the charred skins from the peppers.
• Place the peppers, onion and garlic into a saucepan and add the tin of tomatoes, dried red chilis and vegetable stock. Season and cook on a medium heat for 5 minutes.
• Remove from the heat and blend with either a hand blender or pour the soup into a blender and blitz until smooth. Add more vegetable stock if the soup is too thick. Taste and adjust the seasoning.
• Serve and enjoy

ROASTED RED PEPPER AND TOMATO SOUP

Steps:

• Preheat oven to 200c/180c fan/400f or gas mark 6
• Spread out peppers on a baking tray, spray over top with cooking spray and roast for about 20-25 minutes until softened.
• In the meantime add the olive oil to a deep pot over a medium high heat, add the onions and a pinch of sea salt and fry for a few minutes until golden and softened. Then add in the garlic plus optional red chilli flakes if using and fry for further few sections.
• Add in the paprika and. stir until the onions are all coated.
• Add in the chopped fresh tomatoes and cook just until they start to break down, add in the tomato paste and stock, bring to a boil, reduce heat, cover and simmer for 20 minutes.
• Once the soup has simmered for. 20 minutes and the peppers are roasted. Add the peppers into the soup and you can roughly blend with a hand blender (i like leave it slightly chunky).
• Taste and season as needed with salt and black pepper.
• Garnish with fresh basil and enjoy

TOMATO AND ROASTED RED PEPPER SOUP

Steps:

• Broil the red peppers, turning them so they blacken on all sides. Once they're black, put them in a bowl, cover tightly with plastic wrap, and leave them until they're cool enough to handle (about 30 minutes). Peel, seed, and roughly chop them.
• Warm the olive oil in a thick-bottomed pot over medium heat. Add the peppers, chili paste, and a pinch of salt, stir to combine, and cook for 5 minutes.
• Finely chop the garlic, add to the pot, and cook for 2 minutes.
• Drain the tomatoes, and add to the pot with the red wine vinegar and a pinch of salt. Cook for 10 minutes.
• Add the chicken stock. Puree with a stick blender until smooth, and simmer for 15 more minutes.

TOMATO & ROASTED RED PEPPER SOUP

Steps:

• Dice the onion and mince the garlic. Add the onion and garlic to a soup pot with the butter and sauté over medium heat until the onions have softened.
• Add the flour to the pot with the onions and garlic. Continue to sauté for about two minutes.
• Transfer the onion mixture to a blender and add the roasted red peppers (drained). Purée until smooth.
• Transfer the red pepper purée back to the soup pot. Add the crushed tomatoes, basil, thyme, pepper, and vegetable broth. Stir to combine and dissolve any flour left on the bottom of the pot.
• Heat the soup over medium and allow it to come up to a simmer. Simmer the soup, stirring occasionally, for 15 minutes.
• Taste the soup and add salt or other seasonings to your liking. The amount of salt needed will depend on the salt content of your broth. I did not add any additional salt. Serve and enjoy!

ROASTED RED PEPPER AND TOMATO SOUP

Steps:

• Turn the top broiler on in your oven.
• Slice the red bell peppers, tomatoes and onion in half. Remove the seeds and stems from the bell peppers, the stems from the tomatoes and the outer peel from the onion. Then, place these all on a baking tray and drizzle the veggies with olive oil and season with salt and pepper. Use your fingers to rub the oil and seasoning on both sides of the veggies.
• Roast the veggies for 25-30 minutes, or until the top side is charred black.
• Use tongs to transfer the bell pepper to a glass bowl and cover with plastic wrap for about 20 minutes, to steam the bell pepper.
• When the other veggies are cool enough to handle, remove their skins and transfer to your Vitamix or high-powered blender. You should be able to easily squeeze out the garlic cloves from their skin as well.
• Add the tomato paste, balsamic vinegar, dried basil and water (or stock) to your blender. Blend everything on high until smooth.
• At this stage, the soup will be warm. If you'd like it hotter, blend for 4-5 minutes. The friction of the Vitamix blades will heat it up.
• Before serving, top with optional garnish.

ROASTED RED PEPPER AND TOMATO SOUP

Steps:

• Preheat oven to 375 F. Place red peppers, tomatoes, onion, and garlic on a large half sheet baking pan. Toss with olive oil, salt, and pepper. Arrange the tomatoes and bell peppers with the cut-side up. Bake for 45 minutes, until vegetables are tender.
• In a medium saucepan, heat the vegetable broth on medium heat. Add the roasted vegetables, tomato paste, parsley, paprika, and cayenne pepper (if using). Stir to combine. Simmer for ten minutes.
• Transfer the soup to a food processor or blender, purée the soup and transfer back into the pot. Or puree the soup directly in the pot using an immersion blender. Cook on low heat for another 5 minutes. If you want a thicker consistency, cook for a few minutes longer. Season with salt and pepper, to taste.
• Ladle the soup into soup bowls and garnish with fresh parsley on top, if desired.

SKINNY TOMATO AND ROASTED RED PEPPER SOUP!

Steps:

• In large soup pot or dutch oven add olive oil, and onion Heat to medium and sauté until onions are translucent and soft. Add garlic and sauté another 2 minutes.
• Add drained peppers, canned tomatoes and sugar. Simmer 10 minutes and season with salt and pepper. ( Taste after every pinch. Canned tomatoes can be salty.)
• Add 1 cup chicken stock and red chili flakes if desired- heat to a simmer. Reduce heat to low.
• Puree the soup until smooth using an immersion type blender or transfer to a regular blender or food processor (you will have to do that in a couple batches). Re-heat soup. Add more broth if desired. Check for seasoning and adjust. Serve with fresh basil garnish.
• NOTE: This is also good with a little cream. Before blending, add 1/3 cup whole cream for a smoother texture. Adjust your calorie count accordingly.

ROASTED RED PEPPER AND TOMATO SOUP

Steps:

• Pre heat oven to 425 degrees.
• Line 1 cookie sheet with tin foil - wash and cut tomatoes in half, arrange cut side down on cookie sheet, drizzle generously with good extra virgin olive oil, course, kosher or sea salt and a touch of ground pepper - bake until tomato peels have split and developed a nice caramelized texture. Approximately 45 - 60 minutes. Remove from oven and allow to cool, remove tomato skins.
• While the tomatoes are caramelizing in the oven take your red peppers and blacken them over an open gas flame or in the case you do not have gas this can also be accomplished over an electric element simply by allowing the pepper contact with the heating coil till it blackens, or you could also do this on a gas grill. Place blackened peppers in a brown paper bag and allow to cool - I always make sure I have a plastic bag on the outside as the juices from the peppers will soak through as they cool. Once cooled remove skins, tops, ribs and seeds. Do not wash.
• In a large soup pot add 1 tbsp olive oil add onions, garlic and sauté till onions appear clear. Add chicken stock, white wine, tomato paste, basil, tomatoes and peppers. Allow to cook for approximately 30 minutes. If you have a hand held blender, puree until a creamy texture is accomplished, or you can do this in a blender a few cups at a time being very careful not to over crowd the blender as the top will pop off with the heat. Return the pureed mixture back to the pot add pepper flakes and reduce over medium heat for 10 minutes - if desired add cream and serve!

ROASTED RED PEPPER AND TOMATO SOUP

Steps:

• Preheat your oven to 375 degrees Fahrenheit with racks in the upper third and middle of the oven. Line two large, rimmed baking sheets with parchment paper.
• Place the tomatoes on one of the prepared baking sheets. Place the bell peppers and onions on the other baking sheet. Drizzle 1 tablespoon olive oil over each baking sheet.
• Gently toss the tomatoes until lightly coated in oil, then position the tomatoes so the skin sides are facing down. Set aside.
• Gently toss the onions and red peppers until they are lightly coated in oil (try to keep the onion wedges intact as best you can). Position the red peppers with the skin sides facing down. Place the unpeeled garlic cloves on the sheet, too.
• Place the tomatoes on the top rack of the oven and the peppers and onion on the middle rack. Bake for 35 to 45 minutes, until the vegetables are tender throughout and turning nicely golden on the edges.
• When the vegetables are done, bring the vegetable broth to boil in a large soup pot over medium-high heat. Peel your garlic and toss it in. Add the roasted vegetables, smoked paprika, cayenne pepper, if using, and 1/4 teaspoon salt. Simmer for 10 minutes, reducing heat as necessary to maintain a steady simmer.
• Purée the soup using an immersion blender or transfer the soup to a blender in batches, several cups at a time. Season to taste with salt (I added another 1/2 teaspoon) and pepper. Enjoy.

ROASTED RED PEPPER TOMATO SOUP

Steps:

• To roast the red peppers, turn the oven on to broil.
• Cut your peppers in half and remove the seeds then smash each half down on a baking tray so they lay flat, with the skins facing up.
• Broil the peppers until they're starting to blacken, approximately 15-20 minutes. Once they're done remove from the oven and let cool until you can handle them. Once cooled enough to handle, peel off the heavily blackened bits of skin and discard. You don't need to get every little bit of skin off but the black parts should come off fairly easily.
• Add the peppers to a blender with the rest of the ingredients, starting with 1/2 cup vegetable broth and adding more if needed to adjust the thickness of the soup to your preference.
• Blend all of the ingredients until smooth and creamy.
• If you're serving right away, pour the contents into a pot on the stovetop and bring to a light simmer to heat through or heat by the bowl in the microwave as needed. If you're making in advance, transfer to a container and store in the fridge.

RED PEPPER AND TOMATO SOUP

Steps:

• Preheat the oven to 200C/180C Fan/Gas 6.
• Place the peppers over an open gas flame until black all over. Place in a bowl, cover with cling film and leave to stand for 1-2 minutes.
• Remove the peppers from the bowl and peel off the black skin, rinse underneath a running tap to get the remainder of the skin off. Remove the seeds and set the pepper aside.
• Place the shallot halves (cut-side down) along with the plum tomatoes and garlic cloves onto a baking tray and drizzle with the olive oil. Bake at the top of the oven for 30 minutes, or until the shallots are cooked
• Melt the butter in a large pan over a medium heat and add the roasted shallots, peppers and garlic.
• Add the hot stock and cook for 5 minutes.
• Blend with a stick blender until smooth and place back in the pan to warm through.
• For the ciabatta toast, mix in the roasted peppers and chives into the butter. Form into a long log shape and roll in cling film.
• Heat a large griddle pan and drizzle a little olive oil over the cut ciabatta, and toast either side for 1-2 minutes or until bar marks appear.
• To serve, ladle the soup into serving bowls and serve the toasted ciabatta topped with the pepper and chive butter on the top.

ROASTED TOMATO AND RED PEPPER SOUP

Steps:

• You'll need 2 cups of roasted tomato sauce for this recipe. Preheat the oven to 400°F and place the tomatoes in a single layer on a rimmed baking sheet lined with foil. Nestle the two halves of garlic and the fresh herbs in with the tomatoes, drizzle with olive oil, season with kosher salt and freshly ground black pepper. Bake for 40-45 minutes. Transfer the tomatoes and a few of the roasted garlic cloves (squeeze them from the papery shells) to a blender and blitz until smooth. Pour the tomato sauce into a large sauce pot. Add the half onion and butter, bring to medium heat, and cook for 20 minutes or so while the peppers are roasting.
• If using red peppers that are already roasted, skip this step. If not, raise the oven temperature to 425°F. Line the baking sheet with fresh foil and place the peppers on the sheet. Bake the peppers for 30 minutes or until puffed and blistered. Set aside until cool enough to handle then peel the papery skin from the pepper and discard along with the stems, seeds, and membrane.
• Add the roasted tomato sauce (and a few peels of the onion if you'd like) to the blender canister along with the roasted red pepper. Cover the canister with the lid but be sure to remove the top center plug since the soup is hot and you don't want it to explode when you blend. Cover the lid with a dishtowel and blitz until smooth. Add the tomato and pepper mixture back to the pot and stir in the milk. Heat until warmed through and season with more salt and pepper to taste. If you like your soup thinner, add more milk. If you like it thicker, cook longer to reduce. Serve with a drizzle of thinned sour cream and a few fresh herb sprigs if desired. A grilled cheese sandwich or garlic bread makes a perfect side for dipping.

ROASTED RED PEPPER AND TOMATO SOUP RECIPE

Steps:

• Preheat the oven to 200°C (400°F, gas mark 6). Place the peppers and garlic on a baking tray, sprinkle with oregano and 1tbsp olive oil. Roast for 30-35 mins until the pepper skins are blistered. Place the hot peppers in a plastic bag. When cold, peel and chop the flesh, discarding the seeds.
• Heat 1tbsp olive oil in a large pan and fry the onion for 10 mins until softened. Chop the tomatoes, discarding the seeds and add to the pan with the peppers, stock, sugar and a few basil leaves. Squeeze the soft cooked garlic from the cloves and add to the pan. Simmer for 30 mins.
• Slice the ciabatta into four and brush with the remaining olive oil. Chop the basil (keeping a few leaves for garnish) and sprinkle over the bread. Season and lightly grill. Whizz the soup in a food processor then reheat. Garnish with basil leaves and black pepper and serve with the toasts.

ROASTED RED PEPPER & TOMATO SOUP

Steps:

• Peel the onions and roughly chop. Peel the garlic and cut any large cloves in half.
• Cut the tomatoes into quarters or halves, depending on size.
• Cut the peppers into chunks, discarding the core, seeds, and stalk.
• Spread the onion, tomatoes, peppers and garlic out in a large roasting pan. Add a generous sprinkling of the dried herbs, salt and pepper, and drizzle the oil over. You can add a little chilli or paprika at this stage too.
• Put the pan in the oven and roast the vegetables at GM 6 / 400°F / 180°C (fan) for 35 minutes until soft and starting to brown.
• Transfer the roasted vegetables to a saucepan. Deglaze the roasting pan with the stock.
• Pour the stock over the roasted vegetables and bring to a simmer for a few minutes.
• Cool the soup. Add the lemon juice. Then blend the soup with a stick blender (or in the food processor or blender) until smooth. Add a little extra stock if the soup is too thick. Then season to taste.
• Serve as is, or garnish with seeds and chopped fresh herbs or a swirl of yogurt or cream.

ROAST TOMATO AND RED PEPPER SOUP

Steps:

• Preheat the oven to 220°C.
• Place the tomatoes, peppers, chilli on a oven tray, peel the garlic and crush with the back of a spoon and place on the tray along with some of the tomato vine stems. Drizzle over a 2 - 3 tablespoons of olive oil and season with some salt and pepper. Give it a good mix and place in the oven for 20 minutes or until the tomatoes and peppers have some good colour on them.
• In a medium pot at a tablespoon of olive oil and add the onion and celery with a little bit of salt and cook until the onions have softened. Add the balsamic vinegar and continue to cook on a medium heat, reduce the heat if needed.
• Remove the tray from the oven, and remove the vine stems then add all the contents and the juice to the pot.
• Using a stick blender, blend the soup until smooth, add half the basil and blend again. Check the seasoning and adjust if necessary. If needed add the rest of the basil and some cream.
• If the soup is too thick add a tiny bit of water and warm through.
• 'Decorate' if and as you wish too but just some freshly cracked pepper will do the job.

ROASTED RED PEPPER AND TOMATO SOUP

Steps:

• Roast peppers: rub oil on peppers and put them under the broiler until blackened, turn to get all sides. Put into paper bag and seal. Let rest for 15 minutes, then peel will come right off and core and seeds will fall out. Chop peppers. Reserve one chopped pepper; set aside.
• Heat olive oil over moderate heat. Add onion and garlic and cook until soft but not brown, about 5 minutes. Stir in tomato, bell peppers (except reserved), thyme, paprika, and sugar. Cook over medium-low heat until all the tomato juices have evaporated, about 25 minutes.
• Stir in chicken stock, salt and pepper, cayenne pepper, and hot sauce (if using). Bring to boiling, lower heat, and simmer, partially covered, for 25 minutes or until vegetables are tender.
• Strain soup, reserving broth. Place solids in food processor or blender, and process until fairly smooth. Add puree back into broth.
• Melt butter and stir in the flour, cook for 1 minute. Stirring slowly, add the broth/vegetable mixture. Add reserved chopped pepper and bring to boiling. Lower heat and simmer 10 minutes.
• Ladle into bowls and add 1 tablespoon of sour cream to each bowl. For a lighter soup, this is also delicious without the sour cream.

ROASTED TOMATO AND RED PEPPER SOUP

Steps:

• Preheat oven to 425°F. Line a baking sheet with parchment paper.
• Place tomatoes, bell peppers, onion, and garlic on the baking sheet. Bake for 20 to 30 minutes.
• Meanwhile, bring a pot of water to a boil. Add pasta, green beans, and carrots. Cook according to pasta's package instructions. Add peas 2 minutes before pasta is done. Drain pasta and vegetables. Set aside.
• Transfer the roasted vegetables to a blender. Add vinegar, oregano, salt, black pepper, and 1 cup water. Blend into a smooth soup.
• Transfer blended soup to a pot. Bring to a boil. Add milk, pasta, green beans, and carrots. Cook 3 to 4 minutes, until soup is heated through.
• Serve soup hot, garnished with parsley.