Roasted Tomato and Pepper Soup

Name: Roasted Tomato and Pepper Soup
Cuisine: Irish
Ingredients: 1 kg (2 ¼ lb) vine-ripened tomatoes, halved; 2 red peppers, quartered and seeds removed; 2 tbsp rapeseed oil; 1 tsp balsamic vinegar; ½ tsp chopped fresh thyme; 2 garlic cloves, crushed; 1 large onion, finely chopped; 900 ml (1 ½ pints) vegetable or chicken stock; 900 ml (1 ½ pints) vegetable or chicken stock; 4–6 tsp basil pesto; handful of fresh basil leaves, to garnish; 4 slices white bread; 4 slices cooked ham; 75 g (3 oz) Cheddar cheese, grated; 25 g (1 oz) butter, softened; sea salt and freshly ground black pepper; sea salt and freshly ground black pepper

Preparation info

Serves
4–6

Difficulty
Easy

Appears in

The Nation's Favourite Food

By Neven Maguire

Published 2013

About

This is a great soup to make when you have a glut of tomatoes or ones that are slightly past their best. Like many of the soups that we now serve in the restaurant, it uses no flour to thicken it, so it’s suitable for coeliacs. It’s excellent hot or cold and I often put it on the vegetarian menu.

Ingredients

1 kg (2 ¼ lb) vine-ripened tomatoes, halved
2 red peppers, quartered and seeds removed

Europe
Ireland
Soup

Method

Preheat the oven to 190°C (375°F/gas mark 5).

Arrange the tomatoes and peppers in a baking tin, cut side up. Drizzle over 1 tablespoon of rapeseed oil and then sprinkle the vinegar and thyme on top. Place in the oven and