It was a lazy Sunday and I decided my family needed something comforting to eat whilst the weather was grey and windy outside. I didn’t want to do much standing up, so I decided that a soup made in the oven would be the perfect way to get some great flavour without having to keep an eye on the stove too much. What’s so great about this soup is that it is silky smooth and delicious, yet there is no cream or potatoes added – or needed for that matter! Also, everything in this soup is good for you, the ingredients list is short: onions, garlic, peppers, tomatoes and vegetable stock. But my favourite touch was finishing with a playful drizzle of basil and lemon oil for an extra dimension of flavour. What could be more satisfying on a Sunday?
Ingredients serves 4-6
- 5 large tomatoes (chopped into wedges)
- 2 large paprika peppers (roughly chopped core, seeds removed)
- 1 large red bell pepper (roughly chopped, seeds removed)
- 2 large cloves of garlic or 3 small (peeled and roughly chopped)
- 1 red chilli (roughly chopped, seeds removed optional)
- 1L vegetable stock
- Basil oil / lemon oil (optional)
- Preheat the oven to gas mark 6/200°C/400°F . Add all the ingredients except the stock to a deep tray or roasting pot, add a good lug of oil, salt and pepper then mix it all up using your hands. Roast for 10-15 minutes to add a little colour.
- Turn the oven down to gas mark 4/180°C/350°F. Remove from the oven, give it a good stir and then cover with a lid or foil and return to the oven for 20 minutes.
- Take out again, add the vegetable stock, cover and return for a further 15 minutes.
- Take the tray out for the final time and add the contents to a blender (or deep bowl to hand blitz) and blend until smooth in consistency. Season to taste.
- Recommended served with some basil and/or lemon oil.