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Before you jump to Roasted Red Pepper and Tomato Soup recipe, you may want to read this short interesting healthy tips about Precisely Why Are Apples So Good For Your Health.
I am sure you have heard that you ought to be eating an apple a day but did you ever wonder why this is important? You may know men and women that live by this and also demand that their children live by this rule as well. This particular thought can be found in country’s all around the world and individuals follow it as gospel with out ever learning why they should eat an apple a day. You will be delighted to know that we have done a little research, and we are going to explain to you why this is thought to be a miracle fruit.
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In conclusion, I guess an apple a day really can keep the doctor away and now you know why. Something you should understand is that we only discussed some of the benefits of eating apples. You’ll be able to find many more benefits for your health when it comes to apples. So do yourself a favor and pick up some apples the next time you go to the grocery store. You will notice that your overall health can significantly be benefited when you eat apples.
We hope you got benefit from reading it, now let’s go back to roasted red pepper and tomato soup recipe. You can have roasted red pepper and tomato soup using 9 ingredients and 5 steps. Here is how you cook it.
The ingredients needed to prepare Roasted Red Pepper and Tomato Soup:
- Provide 2 Tbsp olive oil
- You need 1 onion, chopped
- Provide 2 large red peppers, seeds removed and roughly chopped
- Get 2 cloves garlic, chopped
- You need 600 g (21 oz) ripe tomatoes, quartered
- Provide 1 x 400g (14oz) tin chopped tomatoes
- Take 4 cups chicken stock or vegetable stock
- Prepare 1 Tbsp chopped fresh basil, to garnish
- Get Extra virgin olive oil, to garnish
Steps to make Roasted Red Pepper and Tomato Soup:
- Heat the olive oil in a large saucepan. Sauté the onion, peppers, and garlic for about 5 minutes. Add the fresh tomatoes and cook for another 3-4 minutes.
- Add the tinned tomatoes, the stock and 1 (250ml) cup of water. Bring to the boil, reduce the heat and simmer for 30 minutes.
- Remove from the heat and allow to cool a little. Purée the soup in batches in a food processor or with a hand-held blender. Strain through a coarse sieve and add a little extra stock, if desired.
- Roasting the vegetables gives the soup a delicious flavour. Simply halve the onions, tomatoes and peppers, place them on a lined baking tray. Drizzle with a little olive oil and roast in a 200°C (gas mark 6) oven for 60 minutes, turning the onions and peppers once. Next, peel the skin from the cooked peppers and tomatoes. Add the vegetables to the soup.
- Season to taste with salt and freshly ground black pepper. Serve hot, and garnished with the basil and a drizzle of extra virgin olive oil. Serve Hot with bread.
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