Creamy Roast Tomato & Red Pepper Soup

• 800 gripe tomatoes, halved
• 2red peppers, halved and deseeded
• 1red onion, quartered
• 4garlic cloves, whole
• 2 tbspolive oil
• 1 tspcaster sugar
• 1 tspsea salt
• 700 mlvegetable stock
• 1 tbsptomato purée
• 1 tbspbalsamic vinegar
• 75 mldouble cream
• pinch of black pepper
• 1carrot, roughly chopped
• 100 gdried red lentils, rinsed
• 10 gfresh basil leaves (optional)

Method

1. 1Heat the oven to 220°C. Tip the halved tomatoes, red pepper halves, chopped carrot, quartered onion and whole garlic cloves onto a large baking tray. Toss with the olive oil, sugar and salt, then spread out in a single layer. Roast for 25–30 minutes until the pepper edges are charred and the tomatoes have collapsed into something jammy.
2. 2Squeeze the softened garlic from its skins into a large saucepan and scrape in the rest of the tray, juices and all. Pour in the stock, add the rinsed red lentils, tomato purée and balsamic vinegar, and bring up to a gentle simmer.
3. 3Cook for 18–20 minutes at a steady simmer, stirring now and then, until the lentils are completely soft and beginning to break down into the liquid.
4. 4Blitz with a stick blender (or in a processor) until very smooth; you want a silky, slightly thick texture with proper body, not a thin broth. If it looks too thick, loosen with a splash more stock.
5. 5Return to a low heat and stir in the double cream. Warm through gently without letting it boil; it should turn glossy and coat the back of a spoon.
6. 6Taste and add black pepper, plus a pinch more salt if it needs lifting. If the soup feels sharp, a small extra splash of cream or pinch of sugar will round it off.
7. 7Ladle into warm bowls, scatter with torn basil and finish with a swirl of cream if you like.

Per serving

kcal

336

protein

11.2g

fibre

9.9g

carbs

36.2g

fat

16.9g