After a (surprisingly) warm and radiant British summer, autumn is upon us once again. As the day’s get shorter and the nights get colder, what more could you want than some warming comfort food after a day in the cool, crisp autumn air?
Whether it’s your favourite season, or you’re already counting the days until summer returns, this recipe for red pepper and tomato soup will be sure to warm you up this autumn!
Ingredients (for two)
- 400g tomatoes, halved
- 1 red onion, quartered
- 2 Romano peppers, chopped
- 2 tbsp olive oil
- 2 garlic cloves, bashed in their skins
- A few thyme sprigs
- 1 tbsp red wine vinegar
- 2 tbsp ricotta
- few basil leaves
- 1 tbsp mixed seeds, toasted
- Bread to serve
Method
Step 1 – Heat oven to 200C/180C fan/gas 6.
Step 2 – Put the tomatoes, onion, and peppers in a roasting tin, toss with the oil and season. Add the garlic and thyme sprigs, then roast for 25-30 mins until all the veg has softened and slightly caramelised.
Step 3 – Squeeze the garlic cloves out of their skins and into the tin, strip the leaves off the thyme and discard the stalks and garlic skins. Mix the vinegar into the tin then blend everything a blender or using a stick blender. Make sure to add enough water to loosen to your preferred consistency.
Step 4 – Taste soup 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 if desired.
Nothing’s simpler than soup, right? And with 10 minute prep and 30 minute cooking time, you’ll be able to snuggle in front of the sofa for the night in no time, enjoy!
