- 3 red peppers halved & de-seeded
- 500 g Cherry Tomatoes
- 1 white onion quartered, not peeled
- 2 stick of celery sliced and chopped
- 3 cloves of garlic whole with skin on
- 4 in sun dried tomatoes soaked in boiling water
- 1 lt vegetable stock I use marigold bouillon
- 2 tbs olive oil
- 2 tbs tomato pureé
- 1 tsp smoked paprika
- 1/4 tsp chilli flakes
- 20 g butter
- salt & black pepper
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Pre heat oven to 200C. Place the pepper, onions, tomatoes & garlic cloves into a baking tray. Do not crowd them. Drizzle with a little olive oil and roast for about 30 mins or until the vegetables are tender.
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Soak your sun dried tomatoes in a cup of boiling water for for at least 10 minutes. Once soaked chop and set aside. Reserve the liquid.
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Melt the butter in a large pan over a medium heat and sauté the chopped celery for 4-5 mins.
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Add the smoked paprika, chilli flakes and tomato pureé to the pan with the celery and cook for 1 minute. Be careful not to burn the spices.
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Add all the roasted vegetable to the pan with the celery and spices.
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Add the hot stock and bring to the boil then let simmer for a few minutes.
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Blend using a stick blender, until velvety smooth.
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Season to your taste with salt & freshly ground black pepper.
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Delicious served with Irish soda bread (see recipe within post)
Delicious served with Traditional Brown Irish Soda Bread with plenty of salted butter.