Serves 4-6
Ingredients
- For the yellow pepper soup
- 4 yellow peppers
- 1 onion, finely diced
- 1 tsp thyme, chopped
- 250ml vegetable stock, plus extra to thin soup if required
- 3 tbsp cream
- Extra virgin olive oil
- Salt and freshly ground black pepper
- For the tomato soup
- 2 garlic cloves, sliced
- 2 sundried tomatoes, chopped
- 1 x 400g tin of chopped tomatoes
- 1 potato, peeled and diced
- 300ml vegetable stock, plus extra to thin soup if required
- 2 tsp basil leaves, chopped
- Extra virgin olive oil
- Salt and freshly ground black pepper
Method
- Preheat the oven to 180°C/Fan 160°C/Gas 4
- To make the yellow pepper soup, place the peppers on a roasting tray, rub with olive oil and roast until the skin has lightly browned. Remove immediately from the oven, place in a plastic bag and seal.
- After 30 minutes, remove the peppers and peel away the skin.
- In a large saucepan, heat the oil and cook the onion until soft.
- Deseed and roughly chop the peppers. Add the peppers, thyme and stock to the onion and heat through.
- Using a hand blender, puree the soup.
- Add the cream and taste for seasoning, adding salt and pepper as required.
- To make the tomato soup, heat some oil in a large saucepan over a medium heat.
- Add the garlic and sundried tomatoes and sauté for 1 minute.
- Stir in the tomatoes, potato and stock, bring to a boil. Reduce the heat and simmer until the potato is cooked through.
- Add in the basil and remove from the heat.
- Puree the soup and taste for seasoning, adding salt and pepper as required.
To serve, using two ladles, pour one ladle each of yellow pepper and tomato soup into a bowl at the same time. They will stay separate for an amazing looking and even better tasting yellow pepper and tomato soup