Jo Pratt's Roast Pepper and Chilli Soup with Crunch Herb Croutons

Name: Jo Pratt's Roast Pepper and Chilli Soup with Crunch Herb Croutons
Prep time: 25 min
Cook time: 50 min
Total time: 75 min
Yield: 8
Cuisine: British
Ingredients: 5 red peppers, quartered and deseeded; 2 long red chillies, halved lengthways (with seeds); 6 peeled cloves of garlic; 3 carrots, cut into 5cm chunks; 600g ripe tomatoes, halved; 6tbsp olive oil; 1 loaf ciabatta; 2tsp mixed dried herbs; 1litre vegetable stock

Over a year ago 5,086 views

Prep: 25 mins

Cook: 50 mins

Serves: 8

British Soup ❄️ Winter

Ingredients

5 red peppers, quartered and deseeded
2 long red chillies, halved lengthways (with seeds)
6 peeled cloves of garlic
3 carrots, cut into 5cm chunks
600g ripe tomatoes, halved
6tbsp olive oil
1 loaf ciabatta
2tsp mixed dried herbs
1litre vegetable stock

Accompaniment

Method

1
1. Preheat the oven to 200C/gas 6.

2. Place the peppers, chillies, garlic, carrots and tomatoes in a roasting tray and toss them in 3tbsp of olive oil.

3. Season and roast in the oven for about 45-50 minutes, until the vegetables are softened and begin to char around the edges.

4. Tear the ciabatta into small pieces and toss in a bowl with 3tbsp of olive oil, herbs and a pinch of salt.
Transfer to a baking tray and place in the oven for about 8-10 minutes until golden and crispy. Remove from the oven and cool.

5. Once the vegetables are cooked, cool slightly and place in a blender with the stock. Blitz to a smooth consistency. The soup is now ready to serve straight away or gently heated when needed.