Creamy mixed roast peppers and tomato.

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Name: Roast pepper and tomato soup
Prep time: 30 min
Cook time: 2 h
Total time: 2 h
Yield: 4
Cuisine: English
Ingredients: 1 Yellow pepper; 1 Red pepper; 2 Long red pepper; 3 medium sized tomatoes; 1 handful chopped leak; 0.5 Double cream; 0.5 litres Chicken Stock; 1 Garlic cloves; 1tbs Butter; 2 Shallots; 0.25 Creme freche; Course Salt; 0.5 teaspoons dried mixed herbs; 5 leaves fresh basil

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INGREDIENTS

1 Yellow pepper
1 Red pepper
2 Long red pepper
3 medium sized tomatoes
1 handful chopped leak
0.5 Double cream
0.5 litres Chicken Stock
1 Garlic cloves
1tbs Butter
2 Shallots
0.25 Creme freche
Course Salt
0.5 teaspoons dried mixed herbs
5 leaves fresh basil

Servings

INSTRUCTIONS

Slice peppers and tomatoes into chunks. Place in over tray and drizzle with olive oil and sprinkle with salt.

Place in oven at around 170 and flip regularly for around 30 minutes until there is a mix of colours including light and dark brown.

Place butter, schallots and fresh basil and mixed dried herbs in a saucepan and cook on a low heat until soft. Add the chopped leak and cook for a further 5 minutes. Turn off and leave to cool until veg are cooked.

Once veg is cooked, cut into small bits and add to saucepan and turn onto medium heat. Add half a litre of chicken stock to veg.

Add cream to the oven tray used for veg and stir to get all flavour.

Blend the cooked veg into a smooth consistency and then stir in the cream.

For the creme freche, chop 1 clove garlic and mix into creme freche and add salt.

Stir into final soup.

NOTES

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Roast pepper and tomato soup

1 Yellow pepper
1 Red pepper
2 Long red pepper
3 medium sized tomatoes
1 handful chopped leak
 0.5 Double cream
0.5 litres Chicken Stock
1 Garlic cloves
 1tbs Butter
2 Shallots
 0.25 Creme freche
 Course Salt
0.5 teaspoons dried mixed herbs
5 leaves fresh basil

Slice peppers and tomatoes into chunks. Place in over tray and drizzle with olive oil and sprinkle with salt.
Place in oven at around 170 and flip regularly for around 30 minutes until there is a mix of colours including light and dark brown.

Once veg is cooked, cut into small bits and add to saucepan and turn onto medium heat. Add half a litre of chicken stock to veg.

Add cream to the oven tray used for veg and stir to get all flavour.

Blend the cooked veg into a smooth consistency and then stir in the cream.

For the creme freche, chop 1 clove garlic and mix into creme freche and add salt.
Stir into final soup.

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Nutrition

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Serving Size: 1 Serving (221g)
Recipe Makes: 4 Servings

Calories: 79
Calories from Fat: 15 (19%)

Amt Per Serving		% DV

	Total Fat 1.7g	2 %
	Saturated Fat 0.4g	2 %
	Monounsaturated Fat 0.7g
	Polyunsanturated Fat 0.3g
Cholesterol 3.8mg		1 %
Sodium 1054.9mg		36 %
Potassium 352.1mg		9 %
Total Carbohydrate 12g		4 %
	Dietary Fiber 1.1g	4 %
	Sugars, other 10.9g
Protein 4.4g		6 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

About Our Nutrition Facts

Calories per serving: 79

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