I like soup – it’s usually easy and quick to prepare and it’s a healthier option than many, but still filling and warming and satisfying AND it gives you an excuse to eat slabs of bread and butter! I’m afraid I’m a bit of a slap-dash cook with these soups, but they’re really forgiving so just go with what you have, taste as you go and it’ll be yummy!
My first Super Easy Soup Recipe is….
Roasted Red Pepper and Tomato
5 Red Peppers
200g of Cherry Tomatoes
3 Cloves Garlic
2 Tins of Tomatoes
Seasonings to taste (in tomato-based things I like a selection of: anchovies, worchester sauce, mushroom ketchup, black pepper, balsamic vinegar, tabasco sauce, beef or vegetable stock cube/powder, salt, basil…)
If you’ve not got all the flavourings, or only 1 onion and loads of garlic, or other veg/ingredient you think might go well (a carrot or beetroot maybe? Or garnished with grated parmesan cheese perhaps?), then just adjust the ingredients above – this soup tastes nice even just with 1 onion, a clove of garlic, 1 tin of tomatoes, some beef/vegetable stock flavouring and black pepper. The other bits are all fancy extras really 😀
Pre-heat oven to about 200 C. Roughly chop the peppers, onions, cherry tomatoes and garlic and throw into a large baking dish. Drizzle generously with olive oil and add flavourings – I used a crumbled beef stock cube, lots of freshly milled black pepper plus a sploosh of each of the other flavouring things mentioned above.
Mix it all up so the veg all have a bit of a flavoured oily coating and pop in the oven for about 1 – 1.5 hours until everything’s well browned (but not black like mine) on top. I burnt mine because i forgot about it and it stayed in the oven for 2 hours (oops!). The end soup still tasted nice, but it’s much better not to burn it.
Remove from oven and put all the roasted veg into a large saucepan, together with 2 tins of tomatoes, roughly chopped and with the sauce they came with.
Use a bit of boiling water from the kettle to sloosh out the baking tray, scraping off all the yummy crunchy bits around the edges and adding them in too (they’ve got all the yummy flavour).
Stick a lid on the pan (I usually leave it slightly off centre so some steam can escape) and gently simmer all ingredients for about 30 minutes. Taste and adjust seasoning as you prefer. Blend it all (or mash it, if you don’t have a blender and don’t mind it being a bit more rustic).
Serve hot with a generous spoon of soured cream/creme fraiche/plain yoghurt dolloped in + a fresh basil leaf to garnish (if you have one). Warm bread and butter are obligatory 😀