Tuesday, 12 April 2011

Tomato and Roasted Red Pepper Soup with Wensleydale Cheese

Serves 2

1 tablespoon olive oil
2 small red onions
2 small cloves garlic
1 teaspoon dried thyme
1 teaspoon dried oregano
210g red peppers (deseeded and skinned)
380g tomatoes (skinned)
200ml vegetable stock
100g traditional wensleydale cheese (or other crubmly cheese if you can’t get hold of Wensleydale)
pinch of freshly ground black pepper
pinch of freshly ground dried chilli

Heat the oil in a saucepan, finely chop your onions and add these to the oil. Sauté until the onions are soft. Finely chop your garlic and add to the onions, and then add the herbs. Chop the peppers and tomatoes, and add to the other ingredients in the saucepan. Leave for a couple of minutes before adding the vegetable stock. Leave the soup to simmer for 5 minutes or so, and then liquidise it using a blender. Finally crumble the cheese and add to the soup. I quite like the effect of the lumpiness of the cheese against the silkiness of the soup, but if you would like a completely smooth soup use the blender again after the cheese has been added. Add black pepper and chilli to taste.

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