Got to share this with you – we have just had the supper to die for!!
4 over-ripe and otherwise non-usable red peppers
3 smallish red onions
2 tins of chopped tomatoes
1 litre of stock
1. Chop the peppers into large chunks; cut the red onions into quarters and then each one into half. Place into a roasting tin and drizzle with olive oil, lemon juice and garlic granules (or the real deal if you have some).
2. Put into the oven at about 200 degrees C for 20 minutes until softened and the juices start to run.
3. Roughly cut up the softened peppers and place the whole lot (including juices in the pan) into a large pan. Add two tins of chopped tomatoes, 1 litre of stock made up with one vegetable stock cube and one chicken stock cube and season with salt and pepper to suit your own taste.
4. Bring it back to the boil and simmer gently for around 5 minutes then blend until extremely smooth. (I used my “wand” to do this).
5. Serve and enjoy.
We had a cheese topped roll with this tonight and it was absolutely gorgeous. Nicely filling without being overly stuffy and very, VERY tasty.
This amount served three of us with a decent sized bowlful, and there was enough left over to freeze another couple of portions. Well, there would have been had the boys not leaped up and helped themselves to seconds!!
Please try my soup for yourselves – please let me know how you get on.