Well this is my first actual food post, let's kick things off shall we?!
I ate a variation of this in a cafe once, the name escapes me (sorry, I'll to give credit where it's due in future) and I've been meaning to recreate it for a while. So here we are, for your oral pleasure!
P.S I forgot to buy bread, hence the baked tortilla for dipping!
Roasted red pepper and tomato soup!
Ingredients
8-10 tomatoes (I chuck a whole family pack from Lidl in)
2 sweet red peppers
2 tbsp of earl grey tea (or 2 teabags)
3-4 cups of water
1 tsp of dried thyme
1/2 veggie stock cube
Oil of choice
8-10 tomatoes (I chuck a whole family pack from Lidl in)
2 sweet red peppers
2 tbsp of earl grey tea (or 2 teabags)
3-4 cups of water
1 tsp of dried thyme
1/2 veggie stock cube
Oil of choice
Method
Preheat your oven to 220°C/425°F/Gas mark 7
Preheat your oven to 220°C/425°F/Gas mark 7
Stick your tomatoes and peppers on a baking tray, drizzle with a bit of oil and sprinkle over the dried thyme and roast in the oven for about 20-25 minutes.
Brew your earl grey in 3 cups of boiling water whilst the veg is roasting.
Chuck the roasted veg and tea and the 1/2 a stock cube in a blender or use a stick blender after transferring everything to a pan instead and blend until smooth.
Pour into a pan and heat through for a few minutes, add some more water if you like your soup a bit thinner.
Serve, enjoy!
