Roasted Red Pepper and Tomato Soup

Roasted Red Pepper and Tomato Soup
Roasted Red Pepper and Tomato Soup Image
Photography of roasted red pepper and tomato soup, Heinz Basil Passata, bowl, grey ceramic, natural light, solid white background, minimalist composition --ar 4:5 --s 150 --v 6.0 --style raw --no plants
Heinz Basil Passata
Roasted Red Pepper and Tomato Soup
Serves 4
  • 2 tbsp olive oil
  • 4 large red peppers, deseeded and cut into chunks
  • 2 medium red onions, peeled and cut into chunks
  • 4 garlic cloves, skin on
  • 3 thyme sprigs, leaves removed
  • 1 tsp chilli flakes
  • 2 tsp Italian mixed herbs
  • 1 tbsp red wine vinegar
  • 200ml vegetable stock, made with a stock cube
To serve
  • Olive oil
  • Mixed seeds, toasted.
  • Basil leaves
1. Preheat the oven to 200°C / 180°C FAN / gas mark 6
2. On a large baking sheet, place red peppers, onions, garlic cloves, drizzle with olive oil. Sprinkle thyme leaves, chilli flakes, mixed herbs, and toss. Roast for 30 mins until softened. Squeeze the garlic cloves, remove skin, and discard.
3. In a blender, combine roasted vegetables and garlic, Heinz passata with basil, red wine vinegar, vegetable stock. Blitz until smooth. Pour into a saucepan, warm on low heat. Adjust seasoning.
4. To serve, add olive oil, toasted mixed seeds, fresh basil, and optional extra chilli flakes for spice!
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