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Roasted Tomato and Red Pepper Soup

July 31, 2009 Leave a comment

Juicy Red Veg Ready for RoastingLast time I was at my local market, I was tempted by tomatoes – every stall seemed to have lots of overflowing bowls of cheery, summery bright red beauties, and having recently had a disappointing batch of pale, flavourless supermarket tomatoes, bought far more than I should have. And for far less than my tiny Tesco punnet. But what to do with them all?

One of my favourite, easy meals is a hot bowl of Tomato and Red Pepper soup, usually bought rather than made. I usually have red peppers in the fridge – I use them in lots of dishes, and making my own version of this soup seemed like a good idea – after all, how hard could it be. So, inspired by a similar tomato sauce and other soups I’ve made, as well as various recipes I’d looked at for this, here is my take on Roasted Tomato and Red Pepper Soup.

  • 750g tomatoes (mine were a mixture of cherry tomatoes and baby plum tomatoes, but any tasty, flavour-packed ones will do)
  • 2 red peppers
  • 1 medium onion
  • 2 cloves garlic
  • olive oil
  • 500ml hot vegetable stock (I used 2 teaspoons Marigold Vegetable Bouillon powder in 500ml hot water)

Preheat oven to 160°C.

Prepare the tomatoes – if using larger ones, slice them in half. With my cherry and baby tomatoes, I just slit the skin of each with a sharp knife. De-seed the red peppers and chop them into chunks. Peel the onion and cut into a couple of chunks. 

Throw all of the vegetables into a large roasting dish, and chuck in the unpeeled garlic cloves. Coat with a liberal amount of olive oil, and smoosh everything around in the dish until well coated. Cook in the oven for around an hour, until the vegetables are cooked and some of the pepper and tomato skin is beginning to brown a little.

Put the cooked tomato mixture into a blender, or, as I did, blend in batches with a stick blender, using a little of the stock to loosen the mixture. Blend well!

Rest a sieve over a bowl, and pour through the blended mixture in batches.  My soup was quite thick when it went in the sieve, so for each batch I added a little stock and stirred until the sieve emptied into the bowl. After the last batch, give the sieve a final rinse of stock and a good shake – you should end up with just a fairly dry pile of tomato seeds and little else.

Into the bowl of now-smooth soup, stir in further stock to achieve the final consistency you want. All in all, with the sieving and final addition I ended up using about 350ml. Taste for seasoning – depending on the stock you’ve used, you may need to add a little salt.

Warm through in a saucepan to serve. Will keep in the fridge for a day or two, or freeze for up to a month, in individual portions if you like. Serves 2, with some good bread.

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Categories: Mains, Recipe Tags: , , ,