Roasted pepper and tomato soup recipe

Roasted pepper and tomato soup recipe

Here’s a dish from Dame Tartine that you can try at home
Roasted Pepper and Tomato Soup with Aubergine Caviar

Roasted VineTomato soup

Ingredients

  1. 2kg vine tomatoes
  2. 1.4kg red peppers
  3. 60g caster sugar
  4. 0.5kg red onions
  5. 0.5kg carrots
  6. 1 tin chopped tomatoes
  7. 40g tomato puree
  8. 20g salt
  9. Thyme
  10. Bay leaf


Method

  1. Roughly cut tomatoes, peppers, onions and carrots
  2. Place on a tray and add sugar, salt and herbs
  3. Roast in oven for 20-30 mins
  4. Put all ingredients in a pot and bring to boil
  5. Blend with a blender and pass through shin wag

Aubergine Caviar

Ingredients

  1. 250g aubergines
  2. 50g chopped shallots
  3. 40g mayonnaise
  4. Salt and pepper

Method

  1. Place whole aubergines on a tray and place in oven at 160C for 20 min
  2. Peel ready soft aubergines and finely chop inside, leave for 4 hours in a sieve to dry
  3. Add shallots and mayonnaise
  4. Add the salt and pepper to taste

Serve the tomato soup and add a spoon of aubergine caviar and sprinkle with coriander leaf