Roasted Red Pepper, Tomato And Red Onion Soup
|Oil spray||1 Tablespoon|
|Red peppers||2 Large, deseeded and roughly chopped|
|Red onion||1 , peeled and roughly chopped|
|Tomatoes||12 Ounce, halved (350 Gram)|
|Crusty french loaf||1 Small|
|Garlic||1 Clove (5 gm), peeled|
|Vegetable stock||1 Pint (600 Milliliter)|
|Freshly ground black pepper||To Taste|
|Worcestershire sauce||1 Teaspoon|
|Half fat fromage frais||4 Tablespoon|
1. Preheat the oven to 190°C/ 375°F/Gas Mark 5. Spray a large roasting tin with the oil and place the peppers and onion in the base. Cook in the oven for 10 minutes. Add the tomatoes and cook for a further 20 minutes or until the peppers are soft.
2. Cut the bread into 1 cm/ 1/2 inch slices. Cut the garlic clove in half and rub the cut edge of the garlic over the bread.
3. Place all the bread slices on a large baking tray, and bake in the preheated oven for 10 minutes, turning halfway through, until golden and crisp.
4. Remove the vegetables from the oven and allow to cool slightly, then blend in a food processor until smooth. Strain the vegetable mixture through a large nylon sieve into a saucepan, to remove the seeds and skin. Add the stock, season to taste with salt and pepper and stir to mix. Heat the soup gently until piping hot.
5. In a small bowl beat together the Worcestershire sauce with the fromage frais.
6. Pour the soup into warmed bowls and swirl a spoonful of the fromage frais mixture into each bowl. Serve immediately with the garlic toasts.