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Roast Tomato and Red Pepper Soup

Total Time 1 hour
Servings 4 Servings

Ingredients

  • 10 very ripe large tomatoes, cut into quarters
  • 1 Tbsp (15 ml) olive oil
  • Salt, Hinds Spices Pure Black Pepper and sugar
  • 2 red peppers
  • 1 onion, chopped
  • 2 cloves garlic
  • 2 tsp (10 ml) Hinds Spices Crushed Chillies
  • 2 tsp (10 ml) Rhodes Quality Tomato Paste
  • 3 cups (750 ml) boiling water
  • 3 Tbsp (45 ml) Bisto Gravy Brown Onion
  • 80 g chorizo sausage
  • 3 Tbsp (45 ml) basil pesto

Instructions

  • Place the tomatoes in a roasting dish, drizzle with olive oil and season with salt, Hinds Spices Pure Black Pepper and sugar. Roast at 200°C for 15 minutes.
  • Roast or grill peppers to blister the skin, then place in a plastic bag to steam for 5 minutes, peel off this skin, deseed and chop.
  • Sauté the onions in olive oil until light golden brown.
  • Add the garlic, Hinds Spices Crushed Chillies and red peppers to the onions. Stir for 1 minute before adding the roasted tomatoes.
  • Mix the Bisto Gravy Brown Onion with boiling water and add to the pot.
  • Simmer for 10 minutes before blending until smooth.
  • Season and adjust the consistency with a little extra water if desired.
  • In a separate pan, peel and slice the chorizo into ½ cm thick rings. Sauté in a little olive oil until crisp.
  • Serve in heated soup bowls drizzled with pesto and crispy chorizo.