Giggles2080
Full Member
I made this for dinner last night along with the cheese scones that are posted on this site. It was pretty good, very simple to make. I added more garlic than called for because I love garlic! 
The recipe is from the SW website, I think next time I would add some fresh basil to add a bit more flavour!
Red Pepper soup
Serves 4
Ingredients:
6 red peppers
12 plum tomatoes
4 garlic cloves
2 tbsp soy sauce
salt and freshly ground black pepper
fresh parsley to garnish
1. Preheat the oven to 200°C/400°F/Gas Mark 6.
2. Halve and deseed the peppers, place on a separate baking sheet and roast for 10 minutes. Halve the tomatoes, add to the peppers with the whole garlic cloves and roast for a further 40 minutes.
3. Remove the skin from the peppers, place in a food processor with the tomatoes, ½ pint/284ml water, soy sauce and seasoning to taste. Gently pop open each garlic clove by squeezing and add the garlic puree. Blend until smooth then place in saucepan.
4. Warm the soup through. Serve garnished with parsley.
The recipe is from the SW website, I think next time I would add some fresh basil to add a bit more flavour! Red Pepper soup
Serves 4
Ingredients:
6 red peppers
12 plum tomatoes
4 garlic cloves
2 tbsp soy sauce
salt and freshly ground black pepper
fresh parsley to garnish
1. Preheat the oven to 200°C/400°F/Gas Mark 6.
2. Halve and deseed the peppers, place on a separate baking sheet and roast for 10 minutes. Halve the tomatoes, add to the peppers with the whole garlic cloves and roast for a further 40 minutes.
3. Remove the skin from the peppers, place in a food processor with the tomatoes, ½ pint/284ml water, soy sauce and seasoning to taste. Gently pop open each garlic clove by squeezing and add the garlic puree. Blend until smooth then place in saucepan.
4. Warm the soup through. Serve garnished with parsley.
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