Roast Red Pepper + Tomato Soup ( With Pull-Apart Bread) July 21, 2021
2kg ripe tomatoes, quartered
2 red peppers, deseeded and quartered
6 garlic cloves, whole and unpeeled
Sea salt and cracked black pepper
2 cups vegetable stock
2 Tbs sriracha sauce
1 cup vegan ricotta (or normal ricotta if you do dairy) plus extra for sprinkling
2 tsp sugar
Preheat the oven to 180C. Place the tomatoes, peppers and garlic on two lined baking trays lined. Drizzle with olive oil and sprinkle with salt and pepper. Bake for 40 minutes or until very soft. Allow to cool slightly.
Squeeze the garlic flesh from its skin and process in a blender with the tomatoes, red pepper and ricotta until smooth. Cook the tomato mixture, stock and sugar in a saucepan over medium heat for 6 minutes, stirring occasionally. To serve, ladle into bowls and top with a sprinkling of ricotta and fresh origanum.
Click Here for Pull Apart Bread Recipe.