Roasted pepper and tomato cream soup with smoked tofu

Ingredients

For 1 serving

• Bell peppers250 g
• Canned peeled tomatoes200 g
• Smoked tofu150 g
• Paprika1 teaspoon
• Basil5 g
• Extra virgin olive oil1 tablespoon
• Thyme1 g
• Saltto taste
• Black pepperto taste

Contains: soy

In season: June – September

Method

1. Heat a conventional oven to 220 °C. Wash the peppers, remove stalk, seeds and white membranes and cut them into wide strips.
2. Lay them skin side up on a lined baking tray and roast for 25 minutes, until the skins are blackened and blistered; cover them in a bowl for 5 minutes, then peel.
3. Meanwhile put the peeled tomatoes in a pot with half the oil, the thyme leaves and a pinch of salt and cook over medium heat for 10 minutes, until the sauce thickens.
4. Add the peeled peppers and the basil to the tomato and blend with a stick blender until smooth; if needed thin with a little hot water and heat for 2 more minutes.
5. Cut the smoked tofu into 1 cm cubes and fry them in the remaining oil over high heat for 4–5 minutes, until golden; off the heat sprinkle with the paprika.
6. Serve the soup topped with the paprika tofu and a grind of black pepper.