Saturday, 8 October 2011

Roasted Red Pepper and Tomato Soup

I love soup, but tomato has to be my favourite, this recipe is roasted red pepper and tomato soup but if you just want the spice of the peppers don't roast them. Sometimes i add some dried chili flakes for an added kick. This recipe would serve 2-3 People.

10g Butter            
200ml Chicken Stock
Fresh Basil and Oregano   
2 Red Peppers
Black Pepper Corns           
2 Tbsp Tomato Puree
2 X 400g Tinned Tomatoes


  1. Roast the peppers in the oven until charred
  2. Add the butter, tomatoes and the puree to a hot pan and reduce
  3. Mix in the seasoning, and the chicken stock
  4. Finally add in the chopped fresh basil and oregano and mix well, allow to simmer for 25 minutes
  5. Add the cream to serve and garnish with fresh basil or pesto
This soup has texture if you want a smooth soup you could blend it with a hand blender and pass through a strainer.

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