Roasted Red Pepper Soup with Pesto Croutes

British Diabetic Association

Soups & Starters Serves 8

"This soup is superb - the pesto croutons are quite a contrast and make
this soup a great starter for dinner parties." Mrs. Janice Sibbald

8 red peppers, halved and deseeded
1 Tbsp olive oil
2 onions
1 large potato
400g14oz canned chopped tomatoes
3 Tbsp tomato puree
2 l/ 3 1/2 pints vegetable stock
freshly ground black pepper

For the croutes
16 slices French bread
8 Tbsp pesto

Place the peppers skin side up onto a baking sheet and place under a hot
grill until the skin is blackened. Remove from the heat and place in a
plastic bag for 10 minutes, then remove and discard the skin and slice
the flesh.
Meanwhile, heat the oil in a large pan and fry the onion and garlic for
4-5 minutes until softened. Add the potato and fry for a further minute.
Add the tomatoes, tomato puree, red peppers, and vegetable stock. Bring
to the boil, cover and simmer for 12-15 minutes, until the potatoes are
tender.
Transfer to a food processor or blender and blend until smooth. Season
well with black pepper.
Toast the bread on each side then spread over a little pesto and serve
with the soup.


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