Hey everyone, it’s me, Dave, welcome to our recipe site. Today, I will show you a way to make a special dish, tomato and red pepper soup. It is one of my favorites food recipes. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.
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.
Tomato and Red Pepper Soup is one of the most favored of current trending foods in the world. It’s appreciated by millions every day. It’s simple, it’s quick, it tastes yummy. Tomato and Red Pepper Soup is something which I have loved my whole life. They are nice and they look fantastic.
To get started with this particular 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 can achieve that.
The ingredients needed to make Tomato and Red Pepper Soup:
- Take 2 tbsp. olive oil
- Take 1 medium red pepper,halved and deseeded
- Take 6 ripe tomatoes,skinned and halved
- Make ready 1 medium onion,chopped
- Get 1 garlic clove,crushed
- Take 1 tbsp. fresh basil,chopped
- Take 350 ml vegetable stock
- Prepare to taste Salt and freshly ground pepper
Roasted Tomato and Red Pepper Soup - creamy comforting summer soup, full of flavor, served with cheese toasts that makes is totally irresistible. Roasted tomato and red pepper soup. 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.
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 !
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. Similar to gazpacho, this raw tomato and red pepper soup is light and refreshing. Plus, it's an alkalizing, anti-inflammatory soup, and full of beneficial ingredients that your body will thank you for. Let the power of red work wonders for your health.
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