Tomato & Roasted Pepper Soup with Pasta

Tangy tomato based soup with roasted pepper under tones & Pasta

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Ingredients

Instructions

STEP 1:

Place peppers on a baking tray & roast in the oven on high heat for approx 15 minutes.

STEP 2:

STEP 3:

onion

While the peppers are cooking, gently fry the chopped onion for approx 5 minutes.

STEP 4:

STEP 5:

basil
onion
pasta

When onions have softened, add the chicken stock, garli puree, pasta, basil, salt & pepper to the saucepan, bring to the boil & then gently simmer for 15 minutes.

STEP 6:

STEP 7:

tomato

When peppers have roasted, remove from oven & put aside approx 1/4 of them. Roughly chop the remainder & then blend to a puree. Add this puree & the blended tomatoes to the saucepan and stir it in well.

STEP 8:

STEP 9:

Chop the remainding pepper to a size you like & then add this to the saucepan, stir in & your soup is ready for you to enjoy.

STEP 10:

STEP 11:

bread

This soup is quite filling if served with thick chunky, crusty bread that has been warmed in the oven.

STEP 12:

STEP 13: