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To begin with this recipe, we have to first prepare a few ingredients. You can have roasted red pepper and tomato soup using 9 ingredients and 5 steps. Here is how you cook it.
The ingredients needed to make Roasted Red Pepper and Tomato Soup:
- Get 2 Tbsp olive oil
- Make ready 1 onion, chopped
- Make ready 2 large red peppers, seeds removed and roughly chopped
- Get 2 cloves garlic, chopped
- Prepare 600 g (21 oz) ripe tomatoes, quartered
- Take 1 x 400g (14oz) tin chopped tomatoes
- Prepare 4 cups chicken stock or vegetable stock
- Get 1 Tbsp chopped fresh basil, to garnish
- Make ready Extra virgin olive oil, to garnish
Slightly spicy and tasting more strongly of peppers than tomatoes, this vegan soup goes great with grilled cheese sandwiches and simple cheese quesadillas. Place red pepper, tomatoes, onion and garlic on a baking tray. Toss with olive oil, salt and pepper. Arrange the tomatoes and bell peppers with the cut-side up.
Instructions to make Roasted Red Pepper and Tomato Soup:
- 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.
- Add the tinned tomatoes, the stock and 1 (250ml) cup of water. Bring to the boil, reduce the heat and simmer for 30 minutes.
- 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.
- 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.
- 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.
Quick tomato soups have always been one of my favorite comfort foods, and this time I upped the game with a jar of roasted red peppers and a butter-and-flour roux to give the soup extra body and richness. I love the simplicity of this Roasted Red Pepper and Tomato Soup. Add the diced roasted peppers, the stock or water, rice, and salt to taste. Season with freshly ground pepper, taste and adjust salt. How to make Creamy Roasted Red Pepper and Tomato Soup.
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