A hearty bowl of soup is like a warm hug in a bowl. I love soup, any time of day, any time of year.
This is one of my favourite soup recipes ever. Like all my dishes, it’s relatively easy to make yet it’s extremely satisfying. With every slurp you’d think there was way more effort put into this recipe than what it actually is. The two secret ingredients to making this truly WOW is the sun-dried tomato paste and the roasted garlic.
Serves 6 people
Time to cook – 30 minutes
- 3 Red Peppers
- 6 Tomatoes
- 500ml Chicken / Vegetable stock
- 6 Cloves of garlic (in their skin)
- 1 Onion
- 2 Sticks of celery
- 2 tbsp Tomato puree
- 1 tbsp sun-dried tomato paste
- 1 tbsp dried chilli flakes
- Fresh thyme
Roughly chop the peppers and tomatoes and place on a baking tray with the garlic (skins on) and thyme. Drizzle with olive oil and sprinkle with salt and pepper. Roast in the oven for 20 minutes on 180 degrees.
Melt butter in your soup pot. Add a roughly chopped onion and the two celery sticks. Season with salt and pepper and simmer for 5 minutes. Add the stock, tomato puree, sun-dried tomato paste and chilli flakes. Bring to the boil and turn on low until the roasted veg is ready to add.
Remove the garlic cloves from the roasting tray and squeeze the flesh out their skins. Add the roasted veg and garlic to the soup a give it a big stir. Take a stick blender and blitz the soup until it’s relatively smooth. Season to taste.
This soup is SO easy to make and so so delicious. It’s wonderful served with melted cheese on toast and a dash of Worcestershire sauce!