Roasted Red Pepper and Tomato Soup
Roasted Red Pepper and Tomato Soup

Hello everybody, I hope you’re having an incredible day today. Today, I’m gonna show you how to prepare a distinctive dish, roasted red pepper and tomato soup. One of my favorites. This time, I’m gonna make it a bit tasty. This will be really delicious.

Roasted Red Pepper and Tomato Soup is one of the most favored of recent trending meals on earth. It’s appreciated by millions daily. It’s easy, it is fast, it tastes delicious. Roasted Red Pepper and Tomato Soup is something that I have loved my entire life. They’re fine and they look fantastic.

To get started with this recipe, we must first prepare a few ingredients. You can cook roasted red pepper and tomato soup using 9 ingredients and 5 steps. Here is how you cook that.

The ingredients needed to make Roasted Red Pepper and Tomato Soup:
  1. Make ready 2 Tbsp olive oil
  2. Prepare 1 onion, chopped
  3. Make ready 2 large red peppers, seeds removed and roughly chopped
  4. Make ready 2 cloves garlic, chopped
  5. Take 600 g (21 oz) ripe tomatoes, quartered
  6. Make ready 1 x 400g (14oz) tin chopped tomatoes
  7. Prepare 4 cups chicken stock or vegetable stock
  8. Take 1 Tbsp chopped fresh basil, to garnish
  9. Get Extra virgin olive oil, to garnish
Instructions to make Roasted Red Pepper and Tomato Soup:
  1. Heat the olive oil in a large saucepan. Sauté the onion, peppers, and garlic for about 5 minutes. Add the fresh tomatoes and cook for another 3-4 minutes.
  2. Add the tinned tomatoes, the stock and 1 (250ml) cup of water. Bring to the boil, reduce the heat and simmer for 30 minutes.
  3. Remove from the heat and allow to cool a little. Purée the soup in batches in a food processor or with a hand-held blender. Strain through a coarse sieve and add a little extra stock, if desired.
  4. Roasting the vegetables gives the soup a delicious flavour. Simply halve the onions, tomatoes and peppers, place them on a lined baking tray. Drizzle with a little olive oil and roast in a 200°C (gas mark 6) oven for 60 minutes, turning the onions and peppers once. Next, peel the skin from the cooked peppers and tomatoes. Add the vegetables to the soup.
  5. Season to taste with salt and freshly ground black pepper. Serve hot, and garnished with the basil and a drizzle of extra virgin olive oil. Serve Hot with bread.

So that’s going to wrap this up for this special food roasted red pepper and tomato soup recipe. Thanks so much for reading. I’m confident you can make this at home. There is gonna be more interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!