ForkwiseRoasted Tomato and Red Pepper Soup
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🌾 Gluten-free by ingredient. Every ingredient in this recipe was checked against our strict gluten-free list. It has not been test-cooked or lab-tested. If you have coeliac disease, check the label of every product you use (for example “gluten-free” on spices, stock or oats) and avoid cross-contact in your own kitchen. How we check recipes
A Forkwise original recipe, written by Forkwise. Not yet kitchen-tested.
Ingredients
- 1 kg ripe tomatoes, halved
- 2 red peppers, cut into strips
- 1 red onion, cut into wedges
- 4 garlic cloves, unpeeled
- 3 tbsp olive oil
- 1 tsp salt
- ½ tsp black pepper
- 2 cups water
- 1 tsp sugar (optional)
- Fresh basil
Method
- Heat the oven to 200 °C. Toss the tomatoes, peppers, onion and garlic with the oil, salt and pepper on a large tray.
- Roast for 35 to 40 minutes until soft and charred at the edges.
- Squeeze the garlic out of its skins and blend everything with the water until smooth.
- Warm through, taste and add the sugar if the tomatoes are sharp. Serve with torn basil.
Gluten-free check: We use water and vegetables for flavour. If you add a stock cube or stock powder, use one that is certified gluten-free – most standard cubes contain wheat.
Recipe source: Forkwise · © Forkwise (original recipe) · Original recipe written by Forkwise; not yet kitchen-tested
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