4 portions. Approximate cost: £5.10, 

Skill level: Easy (requires a blender), 

Total cooking time: 1 hour, 

  • Prep time: 10 minutes, 
  • Cooking time: 50 minutes, 

Equipment used: Baking tray, blender, 

Original recipe: Roasted tomato and red pepper soup

 

Technically not a Nigella recipe (despite being on Nigella’s site) so thanks instead to CyclingCook, especially for the additional tip of topping with basil pesto. 

Ideally, use the most ripe tomatoes you have (even over-ripe is fine) but don’t be put off if you only have freshly bought toms, you can use pretty much anything and the end result will still be super sweet as a result of the roasting process. 

I chose to add a lot less stock than advised, almost half less, (alternatively,  add more tomatoes) as I wanted a thicker consistency, but play around as you wish. 

 

To prep:

(Original recipe in bold font)

  • Chop 800g of tomatoes – halve or quarter (depending on size)  or leave whole if using cherry tomatoes. 
  • De-seed and cut 2 red peppers into chunky pieces
  • Cut 1 red onion into chunky slices

 

To cook:

Preheat the oven to 200C.

Add 800g of tomatoes, 2 red peppers, 1 red onion and 6 garlic cloves (still in skins) to a baking tray, sprinkle with salt and pepper and drizzle generously with olive oil. Mix it all around with your hands.

Bake for about 30-45 minutes until the veg are sweet and just slighly charred

Bring 500ml of veg stock to the boil and add the Worcestershire and tabasco sauces

Pick out the garlic from the roasted vegetables and squeeze the juicy garlic flesh out into the stock, discarding the skins. Add the rest of the vegetables

Puree using a hand blender (or pop into the food processor) but not too smooth – a bit of texture is very nice here.

Taste and add more seasoning if needed (I added a load more salt and pepper here).

 

Ingredients:

All ingredients from Nour, Brixton

  • 800g tomatoes (I choose to add almost double for a thicker soup consistency)
    • 900g cherry tomatoes (£1.80)
    • 700g tomatoes (£1)
  • 1 large red onion (20p)
  • 2 red peppers (60p)
  • 6 cloves garlic (left whole in skins, 50p for a bulb)
  • olive oil (a generous drizzle)
  • sea salt
  • black pepper
  • 500 millilitres vegetable stock  (£1)
  • tabasco (a few dashes, to taste)
  • Worcestershire sauce (a few dashes)

 

View other soup recipes