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

Hello everybody, it is Louise, welcome to our recipe site. Today, I will show you a way to make a special dish, roasted red pepper and tomato soup. It is one of my favorites food recipes. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

Roasted Red Pepper and Tomato Soup is one of the most popular of recent trending meals in the world. It is appreciated by millions daily. It’s simple, it’s fast, it tastes delicious. Roasted Red Pepper and Tomato Soup is something which I have loved my whole life. They are nice and they look wonderful.

To get started with this recipe, we have to prepare a few ingredients. You can have 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. Take 2 Tbsp olive oil
  2. Get 1 onion, chopped
  3. Make ready 2 large red peppers, seeds removed and roughly chopped
  4. Make ready 2 cloves garlic, chopped
  5. Prepare 600 g (21 oz) ripe tomatoes, quartered
  6. Make ready 1 x 400g (14oz) tin chopped tomatoes
  7. Get 4 cups chicken stock or vegetable stock
  8. Take 1 Tbsp chopped fresh basil, to garnish
  9. Get Extra virgin olive oil, to garnish
Steps 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 is going to wrap it up for this exceptional food roasted red pepper and tomato soup recipe. Thank you very much for reading. I’m confident you can make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!