Preparation time: 15 minutes
Cooking time: 75-80 minutes
3 large red peppers (I used the variety as shown in the images above)
3tbs olive oil
6 ripe plum tomatoes
1 red onion, finely chopped
1 garlic clove, crushed
2tsp smoked paprika
coarse ground pepper (and salt) to taste
1 bunch of basil, stems removed, chopped + extra for garnish
750ml vegetable stock
Added extra (optional)
a drop or two of vegan cream (I used soya single cream for food photography purposes)
Preheat the oven to 200C (180C fan/Gas 6) and line two baking trays with baking paper. Cut the peppers in half, remove the seeds and inner membrane. Arrange on one of the prepared trays and drizzle with some olive oil. Cut the tomatoes into quarters and arrange on the second tray, cut side up, Drizzle over some olive oil.
Place the trays in the oven and roast the vegetables for 30 minutes.
Meanwhile, heat some olive oil in a large saucepan over a medium heat, add the onion and garlic and cook until softened.
Add the paprika and season to taste with pepper.
Add the roasted pepper and tomato, then stir in the chopped basil and saute for 15-20 minutes. Pour over the stock and bring to the boil, then reduce the heat to low and simmer for a further 20 minutes. Next blend the soup with a stick belnder or (like I did) in a vitamix, until smooth and creamy.
Taste and adjust with salt if need be. Garnish as you see fit and enjoy!
Tip 1: If you need this recipe to be gluten-free, use a gluten-free stock cube!
Tip 2: Serve with toasted bread (gluten-free if that’s your thing)