Ingredients
Units
Scale
- 3 Romano peppers (chopped into large segments and deseeded)
- 1 kg Ripe Vine Tomatoes (halved and cores removed)
- 8 Large garlic cloves (peeled)
- 1 tbsp dried oregano
- 3 tbsp olive oil
- 700 ml vegetable stock
- 1 tbsp paprika
- 2 tbsp tomato puree
- salt and pepper
Instructions
- Preheat the oven to 180 degrees and line two baking trays with greaseproof paper
- Divide the chopped peppers, tomatoes and garlic between the two trays and drizzle the olive oil, oregano, salt and pepper
- Cook for 30 minutes
- Leave to cool (I left it overnight). Then peel the garlics out of their skins and put them in a large saucepan along with the contents of both baking trays.
- Add the vegetable stock, paprika and tomato puree and bring to the boil and simmer for 15 minutes. Remove from the heat and leave to cool slightly.
- Use a handheld blender to blend the soup until it is smooth.
Nutrition
- Calories: 223
