RED PEPPER AND TOMATO SOUP RECIPE - BBC FOOD
James Martin's simple red pepper and tomato soup has a lovely rich flavour from roasting the peppers, shallots and tomatoes. The soup can be served hot or cold.
Provided by James Martin
Prep Time 30 minutes
Cook Time 30 minutes
Yield Serves 4
Number Of Ingredients 11
Steps:
- Preheat the oven to 200C/180C Fan/Gas 6.
- Place the peppers over an open gas flame until black all over. Place in a bowl, cover with cling film and leave to stand for 1–2 minutes.
- 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. Remove the seeds and set the pepper aside.
- Place the shallot halves (cut-side down) along with the plum tomatoes and garlic cloves onto a baking tray and drizzle with the olive oil. Bake at the top of the oven for 30 minutes, or until the shallots are cooked
- Melt the butter in a large pan over a medium heat and add the roasted shallots, peppers and garlic.
- Add the hot stock and cook for 5 minutes.
- Blend with a stick blender until smooth and place back in the pan to warm through.
- For the ciabatta toast, mix in the roasted peppers and chives into the butter. Form into a long log shape and roll in cling film.
- Heat a large griddle pan and drizzle a little olive oil over the cut ciabatta, and toast either side for 1–2 minutes or until bar marks appear.
- To serve, ladle the soup into serving bowls and serve the toasted ciabatta topped with the pepper and chive butter on the top.
ROASTED RED PEPPER SOUP - SKINNYTASTE
This roasted red pepper soup is an excellent source of healthy vitamins – and it's delicious! One bowl will fill you up.
Provided by Gina
Categories Soup
Total Time 55 minutes
Prep Time 10 minutes
Cook Time 45 minutes
Yield 4
Number Of Ingredients 13
Steps:
- To roast red peppers on the grill, place clean fresh red peppers directly on the grill top. You can also put them directly over the flame on your stove.
- Turn your peppers frequently, as needed until the skin has turned completely black and starts to blister.
- When the entire pepper skin has turned black, remove the peppers from the grill and place them into a bowl.
- Cover the bowl with a lid or a dish to make it airtight to build up steam.
- Let the peppers rest in the bowl for 10 minutes.
- Uncover, remove from the bowl and the skin will slide off easily.
- Cut the pepper in half to core and remove seeds.
- Heat 1 tsp of oil in a large heavy pot over medium-high heat.
- Add the onions, carrots, garlic, and herbs and saute until the onions are translucent, about 5 minutes.
- Add the broth, roasted bell peppers, potato and wine.
- Bring to a simmer over high heat.
- Decrease the heat to medium-low and cover, simmer until the potatoes are very tender, stirring occasionally, about 30 minutes.
- With an immersion hand blender, puree the soup in the pot with the sour cream until it is smooth.
- Season with salt and pepper to taste.
- Add the grated parmesan and ladle into bowls.
Nutrition Facts : ServingSize 1 1/2 cups, Calories 138 kcal, CarbohydrateContent 21 g, ProteinContent 3 g, FatContent 3 g, SaturatedFatContent 1.3 g, CholesterolContent 8.5 mg, SodiumContent 770 mg, FiberContent 3 g, SugarContent 5.8 g
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