1 hWhite Bean and Kale Ribollita
A thick Tuscan bread soup that gets better every day it sits in the fridge.
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Photo: Wikimedia Commons contributor, CC BY-SA 2.0
Roasted Tomato & Red Pepper Soup
Everything goes on one tray, gets blistered in a hot oven, and is blitzed velvet-smooth. Grilled cheese strongly advised.
- Time
- 50 min
- Serves
- 4
- Rating
- 4.33 cooks
Method
Heat the oven to 220 °C. Toss the tomatoes, peppers, onion and garlic with oil, paprika and salt on a tray.
Roast until soft and charred at the edges, about 35 minutes.
Squeeze the garlic from its skins and blend everything with the stock until smooth.
Warm through, season, and swirl in the cream to serve.
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