In The Kitchen With Kanta: Tomato and Roasted Pepper soup

This hearty soup is delicious, and perfect for the family. Whether for lunch or dinner, you can’t go wrong with this tasty tomato and roasted pepper soup.

Prep: 15min | Cook: 1hr5min | Ready in: 1hr20min 

Serves 4

 Ingredients

• 1/4 tsp basil, dried
• 4 cloves Garlic, crushed
• 1 tsp thyme, dried
• 2 x 425g cans of Tomatoes
• 1 yellow onion, chopped
• 470 ml vegetable broth
• 2 tbsp all-purpose flour
• 1 tsp black pepper, Freshly cracked
• 340g of Red peppers, roasted
• 2 tbsp butter
• 236ml whole milk
• A pinch of sugar
• 2 tsps olive oil

Method
Rub oil on the peppers and put them under a hot grill until blackened, making sure to turn them often. Allow them to rest for 15 minutes, and then rub off the skin; and remove the seeds and chop the peppers, make sure you reserve one pepper to add later.

Heat olive oil in a pot over a medium heat. Add the onions and garlic; cook until soft, about 5 minutes. Stir in tomato, peppers (except the reserved pepper), thyme, basil, black pepper and sugar. Cook over a medium-low heat until all the tomato juices have evaporated, about 25 minutes.

Stir in vegetable stock, salt and pepper. Bring to the boil then reduce the heat. Simmer, partially covered, for about 25 minutes.

Strain the soup, reserving the juices. Place strained vegetables in a food processor or blender and process until fairly smooth; add this back to the soup.

Melt butter and stir in flour; cook for 1 minute. Stirring slowly, add the pureed soup and the reserved chopped pepper and bring to the boil. Lower heat and simmer for a further 5 minutes.

Serving

Pour the soup into bowls, and serve hot with a tablespoon of sour cream over the top, or with a side of freshly baked bread.

Reach Kanta via her website and social media:

http://www.kantaskitchen.com/

http://www.twitter.com/Kantas_Kitchen

http://www.facebook.com/KantasKitchen