Maltese tomatoes are enjoying the spring sunshine and are getting better every day. This roasted pepper and tomato soup is not only great for your lunchbox but also works well as a starter or light supper. Roasting the tomatoes with the peppers gives them a little bit of extra flavour.
- 3 red bell peppers
- 2 tomatoes
- Salt and pepper
- Olive oil
- 1 onion
- 2 cups chicken stock
- ½ cup fresh cream (optional)
- Hard-boiled egg
- Pine nuts
- Olive oil or more fresh cream
- Preheat the oven to 200°
- Cut the peppers in half and place in a roasting tin, skin side up.
- Cut the tomatoes in half and place skin side down.
- Drizzle with olive oil and season with salt and pepper.
- Roast in the oven for 30 mins until the skins of the pepper start to blacken and blister.
- Remove from the oven and when cool enough to handle remove the skins from the peppers.
- In a large saucepan, heat the olive oil and add the onion.
- Fry gently until the onions are translucent.
- Add the peeled pepper and roasted tomatoes along with any of their juices.
- Mix well and fry for 30 seconds or so.
- Add the chicken stock and top up with water until the vegetables are just covered.
- Bring to the boil, reduce to a simmer and cook for 10 mins.
- With a stick blender, blend until smooth.
- If using, add the cream and blend until incorporated.
- Take the garnish to work in a separate container and add to the top of the soup just before serving.