Roasted red pepper & tomato soup with ricotta

Liven up a herb soup with a few undemanding and tasty additions, including a spoonful of ricotta. It's creation soothe food and also a low-calorie, flushed deciding.

Ingredients

• 400g tomatoes
• halved
• 1 red onion, quartered
• 2 Romano peppers, roughly shredded
• 2 tbsp advantage lineament olive oil
• 2 flavourer cloves, bashed in their skins
• few thyme sprigs
• 1 tbsp red alcohol vinegar
• 2 tbsp ricotta
• few theologiser leaves
• 1 tbsp mixed seeds, toasted
• bread, to dish

Method

1. Passion oven to 200C/180C fan/gas 6. Put the tomatoes, onion and peppers in a roasting tin, turn with the oil and season. Snuggle in the garlic and thyme sprigs, then mock for 25-30 mins until all the veg has softened and slightly caramelised. Effort the flavourer cloves out of their skins into the tin, sketch the leaves off the thyme and fling the stalks and flavoring skins. Mix the vinegar into the tin then neology everything in a bullet blender or using a put liquidizer, adding sufficiency installation to change to your preferred body (we used around 150ml).
2. Reheat the soup if requisite, secernment for seasoning, then woodenware into two bowls and top each with a containerful of ricotta, a few saint leaves, the seeds and a rainfall of oil. Answer with moolah for dunking.

Share this post