Roasted Pepper & Onion soup – #dairyfree

Roasted Pepper & Onion Soup – #dairyfree

Hello all! 🙂 What do you think of the new theme? I’ve been having a play and decided (for now) that I prefer this one over the old! What do you think?

As I’ve actually had some time to spend on the blog, I haven’t spent too much time in the kitchen! 😛 It’s one or the other! This is a very quick but nonetheless delicious winter soup recipe.

Gather

4-5 whole red peppers (I used Romano)
2 medium whole red onions (peeled)
1 whole head of garlic peeled
500ml boiling* water
Freshly ground black pepper
Fresh basil leaves to garnish

Prepare

Wash the peppers and place on baking tray. Add the onions and garlic. Roast at Gas Mark 5 (375f / 190c) for 30-45 minutes (checking regularly so they don’t burn).

Washed peppers ready to roast.

Place everything together on the baking tray – no oil needed.

Delicious roasted peppers with just the right amount of colouring.
Remove the pepper stalks then place the peppers, onion and garlic in a blender with the boiling water (check your blender can cope with boiling water – *use cold water if necessary or if eating later). Blend on high speed until completely smooth.
Season with pepper and garnish with basil.
Enjoy!

Serve & Store

Serve immediately or cool and refrigerate covered for up to 5 days.
Add hunks of your favourite bread or crispy croutons to make a more filling meal.
Top with your favourite nuts and seeds for added protein.
Can be frozen once cooled and used within 2 months.

Roasted red pepper and onion soup ready to serve.

Delicious flavoursome winter soup… your guests will think it took ages to make!