Tomato & Roasted Pepper Soup with Pasta

Tangy tomato based soup with roasted pepper under tones & Pasta

Preparation Time

h m

Cook Time

h m

Servings

0

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:

  • While the peppers are cooking, gently fry the chopped onion for approx 5 minutes.
  • Step 4:

  • Step 5:

  • 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:

  • 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:

  • This soup is quite filling if served with thick chunky, crusty bread that has been warmed in the oven.
  • Step 12:

  • Step 13: