Fight-the-Chill Roasted Red Soup
The evenings are well and truly wintery now. Fluffy socks, exuberant jumpers (unless your brother steals them…) and hot, tasty dinners. For me, nothing fights away the chill better than a peppery, rich soup and oodles of delicious crusty bread. Now, I’m one of those odd critters who really doesn’t like tomato soup (or raw tomatoes, unless seasoned and in my bruschetta) but I do love a roasted tomato and pepper soup seasoned with paprika and caraway seeds. The flavours of this soup are almost eastern European – Hungarian – influenced and it really does add a zing to an otherwise fairly humdrum soup.
200g tomatoes (I used vine tomatoes, but cherry or plum would work a treat. Get some that are sweet and fragrant)
2 red peppers
1 red onion
3 cloves of garlic
1 tsp cayenne pepper
1 tsp caraway seeds
2 tbsp paprika
750 ml vegetable stock
- Preheat your oven to 200.
- Score crosses in the tops of your tomatoes, remove all seeds and pith from peppers and roughly chop the red onion. Place all of this in a pan, with the cloves of garlic, drizzle with olive oil and a couple of pinches of sea salt and pop into the oven for about half an hour. You want your peppers about to char and your tomatoes soft and squidgy.
- Prepare your stock.
- Pop the tomatoes, onions and peppers into the blender but only squeeze the juice out of the garlic before throwing away (they can be a little bitter and overpowering if put in whole!).
- Add your spices and blend. The consistency is entirely up to you so add the stock slowly until you’ve reached your optimum thickness. It’s quite nice to leave some of the veg fairly chunky as well, so your soup has some bite!
- Season with salt and pepper and enjoy with lots of lovely bread (this is a very low fat recipe, however, if you wanted it a little creamier and more decadent you could always add a little cream into the mix)!