Red pepper & tomato soup

Red pepper & tomato soup. Bashed in their skins, You can use red onion. Quartered, Halved.

Sophie Godwin

10 + 30 min · 2

Ingredients

• 6 g Bashed in their skins
• 120 g You can use red onion. Quartered
• 400 g Halved
• 5 g Roughly chopped
• 30 g Ricotta cheese
• 10 g Pumpkin seeds
• 20 g Olive oil
• 1 g Dried thyme
• 10 g Red wine vinegar
• 7 g Fresh basil
• 400 g Red peppers, deseeded and cut into chunks
• 150 g For blending the soup

Preparation

1. Heat oven to 200°C/180°C fan/gas 6.
2. Put the tomatoes, onion and peppers in a roasting tin. Toss with 15 g olive oil, the dried thyme and seasoning, then add the garlic in its skins. Roast for 25–30 minutes until tender and lightly caramelised. Reserve 5 g oil for serving.
3. Squeeze the roasted garlic from its skins into the tray and discard the skins.
4. Add the vinegar to the roasted vegetables, then blend until smooth. Add water to reach your preferred consistency, about 150 ml if needed.
5. Reheat the soup if necessary, taste for seasoning, then spoon into two bowls and top each with a spoonful of ricotta, a few basil leaves, the seeds and a drizzle of oil. Serve with bread for dunking.