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We hope you got insight 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 do that.
The ingredients needed to cook Roasted Red Pepper and Tomato Soup:
- Provide 2 Tbsp olive oil
- Use 1 onion, chopped
- Prepare 2 large red peppers, seeds removed and roughly chopped
- Take 2 cloves garlic, chopped
- Get 600 g (21 oz) ripe tomatoes, quartered
- Take 1 x 400g (14oz) tin chopped tomatoes
- Take 4 cups chicken stock or vegetable stock
- Get 1 Tbsp chopped fresh basil, to garnish
- Take 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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