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
- Put the tomatoes, garlic and peppers on a tray and drizzle with olive oil and season with salt & pepper.
- Place in an oven at 180 Degrees for 20 minutes or until the skin has blistered.
- Place the onions, celery and sweet potatoes in a medium size pot and lightly sweat until vegetables are tender.
- Add in the tomato puree paste and cook for a further 2 minutes
- Add chicken stock and simmer for a further 20 minutes.
- Peel & deseed the roasted vegetables.
- Add the roasted vegetables to the stock and simmer for a further 10 mins
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