Roasted Yellow Pepper Soup with Basil Cream
A tasy soup with unusual flavours, but well worth the effort. Plenty of tomato and basil aromas to complement the peppers makes for a delcious starter or lunch.
- 6 yellow peppers – halved and deseeded
- 4 cloves garlic
- Handful of basil leaves
- 2 onions – finely chopped
- 2 shallots – finely chopped
- 4 cloves garlic – finely chopped
- 200 g/7oz cherry tomatoes
- 125 ml/4floz tomato juice
- 1.2 litres/2pt homemade vegetable stock
- 6-8 shredded basil leaves
- 1-2 tsp low fat fromage
- Place the peppers, basil and the whole cloves of garlic in a foil parcel and roast in the oven @ 200˚C/Gas Mark 6 for 45 minutes until the flesh of the peppers has completely broken down and softened. Take out of the oven, discard the garlic and skin the peppers. Place the peppers and basil in a bowl. Drain the cooking juices and reserve in a separate bowl.
- In a large saucepan dry fry the onions, shallots, garlic and roasted peppers. Cook for 5-6 minutes until the onion becomes softened. Add the cherry tomatoes, tomato juice, stock and cooking juices from the peppers and simmer gently for 12-15 minutes. Whiz the soup in a blender and return it to the saucepan. Re-heat and serve with a swirl of fromage frais mixed with some shredded basil.
- Preparation time approximately 90 minutes.