Fresh Delicious Recipe of Red Vegetable Romesco Soup with Garlic Toasts

Ace Food Desk says here’s todays recipe for a delicious vegetarian soup with toasts to enjoy with Kindness & Love XX A&M

A Bite To Eat With Alice: Red vegetable romesco soup with garlicky toasts

Prep time: 5Cook time: 75 Skill Level Low: Serves 4

Ingredients

4-5 medium red capsicums, quartered, seeds removed1 small red onion, peeled and sliced into 1cm wedges1-2 garlic cloves, peeled, bruised 250g cherry tomatoes, on the vine400g tinned whole peeled tomatoes1 teaspoon smoked paprika, plus extra to serve½ teaspoon cayenne pepper500ml vegetable stock125ml extra virgin olive oil, plus extra to serve2 tablespoons sherry vinegar 65g blanched almonds with four small balls of burrata (or buffalo mozzarella), optional but excellent. Pinch of caster sugar & salt and pepper to taste. With garlicky toasts of half a baguette with two small cloves of garlic

Method

1. Preheat the oven to 190°C (170°C fan).
2. In a large casserole dish or roasting pan, combine the capsicums, onion, garlic and both tomatoes. Sprinkle with the paprika and cayenne pepper. Pour in the stock, olive oil and vinegar, scatter with the almonds and give it all a stir.
3. Cover with a lid or foil and bake for 45 minutes, or until all the ingredients are softened.
4. Remove the lid or foil and increase the oven temperature to 210°C. Bake for a further 15–20 minutes, or until the almonds are slightly toasted.
5. Meanwhile, for the garlicky toast, slice the baguette on a sharp angle as thin as you can. Place them on a lined baking tray, splash with olive oil and pop them in the oven till golden , remove & rub the slices of toasted baguette with fresh garlic for a hit of heat and flavour.
6. In quarter batches, transfer the contents of your roasting vessel to a blender and whiz until smooth, transferring each batch to a soup pot. (Alternatively, transfer the whole lot to a soup pot and purée with a stick blender.)
7. Bring the soup to a simmer and season to taste. Ladle into bowls and drizzle with olive oil. If using the burrata, add one ball to each bowl and use a knife to pierce the skin to let the cheesy goodness escape into the soup. Serve immediately with garlic toasts.

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