Serves 4 persons
Cooking time: 30 minutes
- Pre heat oven to 200C. Place the pepper & onion halves (cut side down) along with the plum tomatoes & garlic cloves into a baking tray & drizzle with the olive oil. Bake at the top of your oven for 30 mins or until the vegetables are roasted & tender.
- Meanwhile melt down the butter in a large pan over a medium heat and sauté the chopped celery for 4-5 mins.
- Add the tomato puree to the vegetable stock and mix well and then add to the sautéed celery. Remove from the heat.
- When the baked vegetables are ready add them to the pan along with the tomatoes. Place back on to a low to medium heat & using a hand blender blend until the soup is smooth.
Ingredients
| Butter 25 g |
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| Centra Celery 2 stick sliced & chopped |
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| Centra Olive Oil 2 tbsp |
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| Centra Tomato Puree 2 tbsp |
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| Garlic 4 clove |
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| Onion 1 - cut in half |
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| Red Pepper 3 - halved & de-seeded |
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| Roma Whole Peeled Plum Tomatoes 400g 500 g |
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| Salt 1 pinch & black pepper |
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| Vegetable Stock 450 millilitre |
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