- Preparation
- 15 min
- Cooking
- 45 min
- Chilling / resting
- None
- At service
- 10 min reheating
Working estimates for the original recipe. Chilling and make-ahead time are separate; larger batches need extra planning.
Ingredients
- 500 g vine tomatoes
- 3 whole red peppers
- 1 whole yellow onion
- 3 clove garlic
- 1 whole vegetable stock pot
- 500 ml water (up to)
- 2 tbsp olive oil
- chilli flakes
Method
- Heat oven to 200°C / 180°C fan. Roughly chop tomatoes, deseeded peppers and onion. Put in a roasting tin with unpeeled garlic cloves.
- Drizzle with olive oil and add a pinch of chilli flakes. Roast for about 45 minutes, turning once, until soft and lightly coloured.
- Squeeze garlic from its skins. Transfer all vegetables and roasting juices to a saucepan.
- Prepare the stock pot using its pack’s water ratio. Add some prepared stock to the vegetables and blend with a stick blender, adding more gradually to reach your preferred soup consistency. The 500ml water allowance is a starting quantity for testing, not a fixed requirement.
- Taste before adding salt. Reheat gently until steaming throughout. If using a jug blender, follow its instructions for hot liquids; never seal hot soup in an unsuitable blender.
Your family recipe with a working liquid allowance added for testing. Make the day before, cool promptly and refrigerate. Optional basil oil and crisp sourdough can be added at service; these extras are not in the shopping list.
Ingredient notes & kitchen guidance
Check all packaging, especially stock, bread, pastry, sauces and chocolate, for other allergens and cross-contact information.
Kitchen-testing edition. Quantities scale; cooking times do not. Adjust pans and batches, and round whole items sensibly. Check every ingredient label for allergens. Cool cooked food promptly, refrigerate within two hours and use within 48 hours; reheat only once until steaming throughout. Food storage guidance.