Zuppa di peperoni arrostiti con cigliegini canditi | Roasted red pepper soup with caramalized cherry tomatoes

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serves 2

Ingredients 

6-7 red bell peppers

1 garlic bulb

1 handfull of basil

vegetable stock

For the caramalized cherry tomatoes

10 cherry tomatoes

1 tsp coconut sugar

salt and pepper to taste

1 tsp oregano

Method

  1. Preheat the oven to 180°C.
  2. Wash the red peppers and place on a baking tray lined with baking paper.
  3. Slice the bulb of garlic in half and place on the baking tray.
  4. Slice the cherry tomatoes in half and place on a separate baking tray lined with baking paper, toss on the coconut sugar, oregano, salt and pepper and roast for 10-15 minutes.
  5. Roast for 25-30 minutes or until the peppers are wrinkled and charred.
  6. Remove from the oven and let cool for a minute or two.
  7. When cooled remove the seeds from the pepper and remove the skin of 2 garlic cloves.
  8. Put everything into a blender and blend until smooth.
  9. Enjoy!

Serve with some homemade focaccia 

 

 

 

 

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