Roast Red Pepper, Tomato & Butter Bean Soup Recipe

Ingredients

400g vine tomatoes
2 red onions
2 red peppers
2 tsp Italian herb mix
4 garlic cloves
1 vegetable stock cube
2 x 400g tins of butter beans
A handful of flat leaf parsley
200ml crème fraîche

Prep: 15 mins | Cook: 35-40 mins

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Method

1. Preheat the oven to 180°C/Fan 160°C/Gas 4. Halve the tomatoes and place them in a large ovenproof dish. Peel and chop the onions into wedges. Slice the peppers in half. Scoop out the white pith and seeds. Roughly chop. Add the veg to the tomatoes. Dust 2 tsp Italian seasoning over the veg. Drizzle over 2 tbsp olive oil and season with salt and pepper. Toss to coat

2. Wrap the garlic cloves in a small square of foil. Add to the veg. Roast for 30-35 mins till the veg are lightly charred.

3. Meanwhile, tip the vegetable stock powder into a heatproof jug. Fill and boil a kettle. Pour 400ml hot water into the jug. Stir to mix. Drain the butter beans through a sieve set over a bowl – you may need the liquid later.

4. After 30-35 mins, when the veg are tender, remove the dish from the oven. Lift out the garlic parcel, unwrap it and use a fork to squish the garlic out of the papery skins.

5. Scoop the roast veg and garlic into a large blender. Tip in the drained butter beans. Pour in the vegetable stock. Add half the crème fraîche. Blend till smooth. You may need to do this in batches, pouring the blended soup into a pan. If the soup is too thick, trickle in some of the liquid you saved form the bean tins to thin it.

6. Warm the blended soup through in a pan on the hob (if needed). Taste and adjust the seasoning

7. Roughly chop the flat leaf parsley leaves. Ladle the soup into warm bowls. Top the soup with spoonfuls of the remaining crème fraîche and the chopped parsley. Serve warm