- 1 red onion
- 2 courgettes
- 4 red or yellow peppers
- 250g cherry tomatoes (1 small pack)
- 8 garlic cloves
- 3 tbsp olive oil
- 1 carrot
- 1 white onion
- 1 stick celery
- 1 litre passata
- 1 litre vegetable stock or water
- 2 tsp oregano
- 2 tsp basil
- salt and pepper to taste
- 50 ml double cream to serve (optional)
- handful of chopped parsley
Heat the grill on high. Cut the peppers, courgettes and red onion into large chunks and put in a large roasting tray. Peel and add the garlic cloves and the cherry tomatoes. Dress with 1 tbsp olive oil, salt and pepper, 1 tsp oregano and 1 tsp basil and grill for 40 minutes in the middle of the oven stirring occasionally. You want the vegetables to get nice and brown an all sides. This will give the flavour of the soup. Once they are ready, take out the oven and set aside.
Chop the white onion, celery and carrot finely and saute in a large pot with the olive oil for 5 minutes. Add the roasted vegetables, the passata and the water and season with the rest of the basil and oregano. Add the sugar to reduce the acidity from the tomatoes. Bring gently to the boil and simmer for 30 minutes or so.
Puree the soup, check and adjust the seasoning and it’s ready to serve. Drizzle a little cream over each bowl of soup and sprinkle parsley on top. Serve with warm bread or toasted pitta bread.
I hope you enjoy my recipe, please let me know what you think!