Hello everybody, hope you are having an amazing day today. Today, I will show you a way to make a distinctive dish, tomato and red pepper soup. It is one of my favorites. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.
Tomato and Red Pepper Soup is one of the most favored of current trending foods in the world. It is simple, it’s fast, it tastes delicious. It’s enjoyed by millions every day. Tomato and Red Pepper Soup is something that I’ve loved my whole life. They are nice and they look wonderful.
Incredibly creamy roasted red pepper and tomato soup! Tomato and bell pepper soups taunted me most since they contain my very favorite flavors. It just didn't seem fair that my favorite ingredients grew during the hottest season of the year.
To begin with this recipe, we have to prepare a few ingredients. You can have tomato and red pepper soup using 8 ingredients and 8 steps. Here is how you cook it.
The ingredients needed to make Tomato and Red Pepper Soup:
- Prepare 2 tbsp. olive oil
- Prepare 1 medium red pepper,halved and deseeded
- Prepare 6 ripe tomatoes,skinned and halved
- Prepare 1 medium onion,chopped
- Take 1 garlic clove,crushed
- Prepare 1 tbsp. fresh basil,chopped
- Make ready 350 ml vegetable stock
- Make ready to taste Salt and freshly ground pepper
Sometimes you fancy something simple, comforting and classic and there's just nothing better when you satisfy the craving. This tomato and red pepper soup does that for us, any time of year. If you're really serious about a fresh, ripe flavour, have you ever considered learning how to grow tomatoes yourself? 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.
Instructions to make Tomato and Red Pepper Soup:
- Preheat the oven to 190C (375 F) or gas mark 5.
- Place the red pepper and tomatoes on a baking tray and drizzle with 1 tbsp. of olive oil.Sprinkle with the chopped basil.Add salt and freshly ground black pepper if required.
- Bake in the oven for 1 hour.
- Heat 1 tbsp. of olive oil in a saucepan and cook the onion and garlic for a few minutes.Turn the heat down really low and cover and cook gently for about 5 to 10 minutes.
- When the red pepper and tomatoes have finished in the oven,add them to the saucepan,together with the vegetable stock.Bring to the boil.
- Allow to cool to room temperature.
- Pour the contents in to the Nutri Ninja and blend for about 30 seconds or until smooth.Add more stock or hot water if required.
- Reheat gently.Serve and enjoy !
I love the simplicity of this Roasted Red Pepper and Tomato Soup. After roasting the red peppers, this vegan Roasted Red Pepper Tomato Soup comes together in minutes in the blender. Tomatoes and red peppers, like eggplant, red pepper flakes, paprika and potatoes, are members of the nightshade family. Roasting the peppers, shallots and tomatoes gives this simple soup a lovely rich flavour from James Martin on Saturday Kitchen. Remove the peppers from the bowl and peel off the black skin, rinse underneath a running tap to get the remainder of the skin off.
So that is going to wrap it up with this exceptional food tomato and red pepper soup recipe. Thank you very much for reading. I am sure you will make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
