Breville Boss BBL910XL Instruction Booklet page 21

SOUPS SOUPS
ROASTEd TOMATO & REd PEPPER
SOUP WITh TANGy PARSLEy
SAUCE
Prep Time: 15 minutes
Cooking Time: 55 minutes
Serves 4
INGREdIENTS
6 (550g) roma tomatoes, halved
1 red bell pepper (315g), seeds removed,
thickly sliced
1 onion, cut into wedges
3 cloves garlic
2 tablespoons olive oil
Salt and freshly ground black pepper, to taste
3 drained anchovy fillets
½ cup (15g) firmly packed fresh flat-leaf parsley
1 tablespoon drained baby capers
1 tablespoon fresh lemon juice
2 ½ tablespoons olive oil
2 cups (500ml) vegetable stock, at room
temperature
2 teaspoons tomato paste
¼ cup (15g) fresh basil leaves
METhOd
1. Preheat oven to 400°F (200°C) no fan.
Line a large baking tray with non-stick
baking paper.
2. Place tomatoes, pepper, onion and garlic
onto prepared tray. Drizzle with olive
oil and season with salt and pepper, and
toss to coat. Roast for 40–45 minutes,
or until golden brown and softened.
Set aside to cool for 5 minutes.
3. Meanwhile place anchovy fillets, parsley,
capers, lemon juice and oil into blender
jug and secure lid. Dial to CHOP, and
process for 30–40 seconds or until
combined. Transfer to a bowl and set
aside. Clean blender jug for next step.
4. Place roasted vegetables in blender
jug, and add stock and tomato paste.
Press SOUP, and process for the entire
program until smooth and hot.
5. Add basil. Season to taste with salt and
pepper. Dial to PUREE, and process for
30 seconds.
6. Drizzle tangy parsley sauce over soup
to serve.
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