Winter is coming, this, simple, healthy, tomato and red pepper soup with extra layers of smokiness from Spanish smoked paprika is a definately a winter warmer. I came across this recipe in @foodandhomesa last year and the only thing that I have really changed is that I use a Spanish smoked paprika, freshly chopped red chili and I like to drizzle some pesto on top when serving. I have been making the soup since, even through the summer, it’s just so good.
Tomato & red pepper soup by Jessica Sepel
3 large red peppers
3 tablespoons olive oil
6 plum tomatoes
1 red onion, finely chopped
1 garlic clove, crushed
2 teaspoons Spanish smoked paprika
2 red chili chopped
Celtic sea salt and ground pepper
1 bunch basil, chopped, reserving a few small leaves for garnish
750 ml vegetable stock
Drizzle of @woolworths_sa Pesto
1. Preheat the oven to 200°C (180°C fan/gas 6) and line two baking trays with baking paper.
2. Cut the peppers into quarters and remove the seeds and membranes. Arrange on one of the prepared trays and drizzle over 1 tablespoon of the olive oil.
3.Cut the tomatoes into quarters and arrange on the second tray, cut side up.