Flynns of Lackagh
Tomato & Roast Pepper Soup
Posted February 21, 2013 by amullins
Servings:

Ingredients

Directions

Local Chef: Shane Hanley

Tomato & Roast Pepper Soup
Ingredients
  • 8 Supervalu Large Tomatoes
  • 6 Cloves of Garlic
  • 4 Supervalu Red Peppers
  • 1 Large Onion
  • 2 Sweet Potatoes
  • 2 Sticks of Celery
  • 1ltr. Chicken Stock
  • Bunch of Basil
  • 2 Tsp. Sugar
  • Milled Pepper & Salt
  • 100ml Double Cream
  • 4 tbsp. Supervalu Tomato Puree
  • 6 tbsp. Olive Oil
Instructions
  1. Put the tomatoes, garlic and peppers on a tray and drizzle with olive oil and season with salt & pepper.
  2. Place in an oven at 180 Degrees for 20 minutes or until the skin has blistered.
  3. Place the onions, celery and sweet potatoes in a medium size pot and lightly sweat until vegetables are tender.
  4. Add in the tomato puree paste and cook for a further 2 minutes
  5. Add chicken stock and simmer for a further 20 minutes.
  6. Peel & deseed the roasted vegetables.
  7. Add the roasted vegetables to the stock and simmer for a further 10 mins