A Winter Warmer at Parsons Green

If you are unable to visit our store or fancy recreating this cosy moment at home, here’s an easy roasted pepper & tomato soup recipe - a much-loved family favourite from Lisa on our One.World team.

Roasted Pepper & Tomato Soup (Serves 4)

You’ll need:

• 3 red peppers, halved and deseeded
  
• 1kg ripe tomatoes (or 2 x 400g tins of good plum tomatoes)
  
• 1 large onion, peeled and quartered
  
• 4 garlic cloves, skin on
  
• 2 tbsp olive oil, plus extra to serve
  
• 1 tsp smoked paprika
  
• ½ tsp chilli flakes (optional, for a gentle kick)
  
• 700ml vegetable stock
  
• Salt & black pepper
  
• A small handful of fresh basil (or parsley)
  
• To serve: crusty bread, a swirl of crème fraîche or yogurt, grated parmesan, or crispy chickpeas
  

Method:

1. Roast the veg. Heat your oven to 200°C (fan 180°C). Arrange peppers, tomatoes, onion, and garlic on a large tray. Drizzle with olive oil, season well, and sprinkle over smoked paprika (and chilli flakes if using).
   
2. Let the oven do the magic. Roast for 35–40 minutes, until the peppers are blistered at the edges and the tomatoes have collapsed and caramelised.
   
3. Peel the garlic. Once cool enough to handle, squeeze the roasted garlic out of its skins.
   
4. Blend. Tip everything from the tray into a large pot. Add the stock and basil. Blend until silky smooth (use a stick blender or a jug blender).
   
5. Warm through. Simmer gently for 8–10 minutes. Taste and adjust salt, pepper, or a pinch more paprika if you want extra smokiness.
   
6. Serve. Ladle into bowls, finish with a swirl of olive oil and any toppings you fancy.
   

Little upgrades we love:

• A smoky swirl: mix a spoon of crème fraîche with a pinch of paprika, then ripple it through the bowl.
  
• Crunch on top: toast torn bread chunks in olive oil, salt, and rosemary for instant croutons.
  
• Make it heartier: add a drained tin of butter beans before blending.