ROASTED RED PEPPER + TOMATO SOUP

This soup packs a flavourful punch of roasted red peppers and tomatoes, without too much hard work. Rather than roasting the red peppers and tomatoes, this recipe uses the jarred variety. Add the fresh flavours of basil and thyme, and top with homemade croutons and a swirl of pesto to really wow a special person in your life.

This dish can be served as a starter, as part of our Valentines set menu (Mushroom + Chimichurri Potatoes and After Dinner Fudge Bites), or as standalone lunch dish.

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Roasted Red Pepper and Tomato Soup Recipe

Servings: 2 large (if serving for lunch) or 4 small (if serving as a starter)

Time to create: 40 minutes

Ingredients:

• A jar of roasted red peppers (450g jar, approximately 4 red peppers)

• 5 sun-dried tomatoes

• 3 large plum tomatoes (quartered)

• 2 carrots (thinly diced)

• 2 sticks of celery (thinly diced)

• 1 white onion (thinly diced)

• 3 garlic cloves

• 1 tbsp tomato paste

• A handful of fresh basil (roughly torn) + extra for serving

• The leaves from a couple of sprigs of thyme

• 400ml vegetable stock

• 1 Tbsp olive oil

Serving suggestion: Top with homemade croutons (see below), fresh basil and pesto.

Method

1. Place a non-stick saucepan over a medium heat and add the olive oil. Add the onion, garlic, carrots and celery and sauté, stirring occasionally, until the vegetables have softened approximately 10 minutes.

2. Add the tomatoes and continue to cook for a further 5 minutes, before adding the roasted peppers, sun-dried tomatoes, fresh herbs, salt and pepper. Continue to stir for another 5 minutes.

3. Add the stock and then bring to the boil, before simmering on a low heat for 30 minutes. Leave to cool slightly before blending to your desired consistency.

Croutons Recipe

Ingredients:

• 2 slices of slightly stale sourdough (roughly torn into bitesize pieces)

• 2 tbsp olive oil

• The leaves from a couple of sprigs of thyme

• 1/2 tsp garlic powder

• Salt and pepper

Method:

1. Heat the oven to 220C/200C fan/gas 7.

2. Place the olive oil, thyme, garlic power, salt and pepper into a dish and mix together. Add the bread and mix together until evenly coated.

3. Spread evenly over a baking tray and bake for 8-10 minutes, until crispy and golden.