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Roasted Tomato, Garlic and Sweet Pepper Soup

03 September

Serves 6

8 garlic cloves, peeled
8 large tomatoes (about 1 pound), halved and (optionally) seeded
1 medium sweet pepper or 2 small, halved, seeded, then quartered
5 teaspoons olive oil
1 teaspoon sea salt
black pepper to taste
1 3/4 vegetable stock
handful fresh basil leaves

1.Preheat oven to 400 degrees. Arrange garlic, tomatoes, and peppers in a baking dish. Drizzle with olive oil, then sprinkle with sea salt and pepper to taste. Bake for 20-30 minutes, or until vegetables are soft (if the garlic looks like it is overcooking, remove it from baking dish and set it aside).

2. Transfer contents of baking dish to a blender or food processor. Add the stock and puree until smooth. Put into a pan and reheat, adding the basil at the last minute. Adjust the seasoning.

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