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Roasted Tomato and Pepper Soup

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Serves: 4
2 large red peppers
5 large vine-ripened tomatoes, halved
1 tablespoon olive oil
1 medium brown onion, chopped coarsely
2 cloves garlic, crushed
4 fresh long red chillies, chopped coarsely
2 cups water
2 cups vegetable stock
cooking-oil spray
2 tablespoons soured cream
2 tablespoons finely chopped fresh chives

Reheat oven tovery hot 240ºC / 220ºC (fan-assisted)

Quarter peppers, discard seeds and membranes. Roast pepper, skin-side up, and tomato, cut-side up, on lightly oiled baking trays, uncovered, about 15 minutes or until pepper skin blisters and blackens and tomato softens. Cover pepper pieces with plastic or paper for 5 minutes; peel away skin, cover to keep warm. Cool tomato 5 minutes; peel away skin.

Heat oil in large saucepan; cook onion, garlic and chilli, stirring, until onion softens. Add pepper and tomato; cook, stirring, 5 minutes. Add the water and stock. Bring to a boil then reduce heat; simmer, uncovered, 10 minutes.

Blend or process tomato mixture, in batches, until smooth. Pass through fine sieve into large saucepan; discard solids.

Divide soup among serving bowls; top with soured cream and chives.

Serve with toasted tortilla strips, if desired.

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