Smokey red pepper tomato soupLetssalsa
Lunch/dinner, 1 hour, 4 servings
- 2 red bellpeppers
- 1 white onion, chopped
- 500g tomatoes chopped
- 3 garlic cloves
- 2 tbsp olive oil
- 450ml vegetable stock
- 2 tbsp Smokin’ Bell Pepper hot sauce
Preheat the oven to 200 ° C.
Divide the red bell pepper into halve, remove seeds and stem. Place them on a baking tray. Bake in the oven for 30 minutes until the skin is dark brown. Place the onion along with the plum tomatoes and garlic cloves onto a baking tray and drizzle with the olive oil. Bake at the top of the oven for 30 minutes, or until the onion is cooked
Heat a pan over medium heat with some olive oil. Add the roasted onion, peppers and garlic.
Add the ( hot) stock and cook for 5 minutes.
Blend with a blender until smooth and place back in the pan to warm through.
Serve in bowls and garnish with fresh oregano and 2 tbsp Smokin’ Bell Pepper.