Speedy Roasted Tomato and Pepper Soup

On my recent visit to Frensham Garden Centre Food Hall, I found delicious Isle of Wight tomatoes. I spent all of my childhood summers on the Island at my grandparents’ house & they remind me of the tomatoes my grandpa used to grow in his greenhouse. I also remember it never raining!!

They also had IOW passata & lovely red peppers and garlic, so I whizzed up this yummy roasted red pepper and tomato soup for lunch. Its quick and easy and makes a change from sandwiches!

Serves 4

What you need:

• 1 red onion, sliced

• 4 red peppers, roughly chopped

• 2 garlic cloves, peeled

• 2 tbsp olive oil

• 500g cherry toms

• 500g passata 

• 1-2 tbsp sundried tomato pesto

• 300ml veg stock

• Sea salt and freshly ground black pepper 

• Basil to garnish

What to do:

1. Preheat oven to 220, fan 200C, gas 6

2. Place the onion, pepper garlic and tomatoes in a roasting tin. Drizzle with olive oil and roast in the oven for 15-20 mins until softer and slightly charred.

3. Transfer to a saucepan with the passata, pesto and veg stock. Cook for 5 mins until veg are soft.

4. Whizz with the hand blander or in a food processor until smooth. Add a splash of water / stock if you like it thinner.

5. Season and serve drizzled with olive oil and a sprig of basil. 

Steph's Top Tips

• You can use chopped vine tomatoes in place of cherry toms.

• Make some crispy croutons to go on top. Sauté cubes of bread in olive oil and chopped garlic.