Serves 4 people
Prep Time 10 minutes
Cook Time 40 minutes
Ingredients
- 1kg ripe tomatoes, halved
- 2 red peppers (about 200g), deseeded and quartered
- 1 large onion (about 150g), quartered
- 3 cloves garlic (about 10g), unpeeled
- 3 tbsp olive oil (about 45ml)
- 2 tsp smoked paprika (about 6g)
- 750ml vegetable stock (hot)
- 1 tsp salt (about 5g)
- Black pepper, to taste
- Fresh basil leaves, for garnish
Method
- Roast the vegetables
Preheat oven to 200°C (fan 180°C). Arrange tomatoes, peppers, onion, and garlic on a baking tray. Drizzle with olive oil and season with salt and pepper. Roast for 30 minutes until softened and slightly charred. - Add paprika
Remove the garlic cloves from their skins. Place roasted vegetables in a large saucepan, add smoked paprika, and stir well. - Blend
Pour in hot vegetable stock and blend until smooth using a hand blender or jug blender. - Simmer
Bring to a gentle simmer for 5 minutes. Adjust seasoning to taste. - Serve
Ladle into bowls, garnish with fresh basil, and serve with crusty bread.
Chef’s Note
For extra depth, replace half the vegetable stock with tomato passata before blending.