Healthy lunch recipe for 2 people, takes only 30 mins; recipe has tomato, red onion, romano pepper, olive oil, garlic clove, thyme sprigs, red wine vinegar, ricotta, basil leaves, mixed seeds and bread.
Roasted red pepper & tomato soup with ricotta
Course: Healthy lunch
Servings
2
servings
Prep time
10 mins
Ingredients
- Garlic Clove: 2 garlic cloves, bashed in their skins
- Olive Oil: 2 tbsp good quality olive oil
- Red Onion: 1 red onion, quartered
- Tomato: 400g tomatoes, halved
- Basil Leaves: few basil leaves
- Bread: bread, to serve
- Red Wine Vinegar: 1 tbsp red wine vinegar
- Ricotta: 2 tbsp ricotta
- Romano Pepper: 2 Romano peppers, roughly chopped
- Mixed Seeds: 1 tbsp mixed seeds, toasted
- Thyme Sprigs: few thyme sprigs
Directions
- Heat oven to 200C/180C fan/gas 6. Put the tomatoes, onion and peppers in a roasting tin, toss with the oil and season. Nestle in the garlic and thyme sprigs, then roast for 25-30 mins until all the veg has softened and slightly caramelised. Squeeze the garlic cloves out of their skins into the tin, strip the leaves off the thyme and discard the stalks and garlic skins. Mix the vinegar into the tin then blend everything in a bullet blender or using a stickblender, adding enough water to loosen to your preferred consistency (we used around 150ml).
- Reheat the soup if necessary, taste for seasoning, then spoon into two bowls and top each with a spoonful of ricotta, a few basil leaves, the seeds and a drizzle of oil. Serve with bread for dunking.
