Roasted Red Pepper and Tomato Soup with Basil Cream and Olive Croûtes

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Preparation info

  • Serves

    4–6

    • Difficulty

      Medium

    • Ready in

      1 hr 30

Appears in

Good Soup Book

Good Soup Book

By Lindsey Bareham

Published 1997

  • About

This soup is simplicity itself to make, and the end result is a fat-free, glossy, fresh-tasting, tomato-red purée. I like to serve it hot with a dollop of crème fraîche and basil, but the cream is optional.

This soup is also delicious cold. Chill it for several hours; then garnish it with basil and, if you like, a swirl of really good olive oil; omit the cream.

Roasting red peppers and tomatoes intensifies their flavour and gives them an added richness. Roasted onion and gar

Ingredients

Method