mary berry tomato and red pepper soup

mary berry tomato and red pepper soup

mary berry tomato and red pepper soup

Basic ingredients for mary berry tomato and red pepper soup

  • 2 1/4 lb (1kg) tomatoes
  • 2 red bell and red peppers
  • 1 red onion
  • 1 garlic head (8-8 garlic cloves), skin on oil
  • Salt and freshly ground pepper
  • 2 cups (480ml), chicken stock
  • Fresh basil 1 teaspoon (1g) oregano Cheese toasts 1 baguette
  • 1 cup (100g), cheddar cheese, grated Dried Oregano Garlic powder

How to make mary berry tomato and red pepper soup

  • Pre-heat oven to 400F (200C). Place parchment paper on a baking sheet. Slice the tomatoes in quarters, the red pepper into small pieces, and the onion into wedges.
  • Place the garlic cloves in a bowl and let them rest on the skin.
  • Season with salt, pepper, and drizzle olive oil.
  • Bake for 40-45 minutes. After this, the baking is done, take it out of the oven and let it cool. To make the cheese toast, leave the oven on.
  • Blend the vegetables and juice in a bowl. Add the garlic flesh to the blender.
  • Blend until smooth. Add the chicken stock to the soup. Bring to boil.
  • While the cheese toasts are being made, prepare them. Slice the baguette into slices and place them on a parchment-lined baking sheet.
  • Each slice should be sprayed or drizzled with olive oil. Sprinkle grated cheese over the top. Sprinkle with dried oregano and garlic powder. Bake for 5-10 minutes at 400F (200C), or until cheese is melted.
  • Warm the soup, garnish with cream and basil leaves and serve it with cheese toasts. Enjoy!

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