Recipe of Super Quick Homemade Roasted Red Pepper and Tomato Soup

Hello everybody, hope you are having an incredible day today. Today, I’m gonna show you how to prepare a distinctive dish, roasted red pepper and tomato soup. One of my favorites. For mine, I’m gonna make it a little bit tasty. This will be really delicious.

Roasted Red Pepper and Tomato Soup is one of the most popular of current trending foods on earth. It is enjoyed by millions daily. It is easy, it is fast, it tastes yummy. Roasted Red Pepper and Tomato Soup is something that I’ve loved my whole life. They are fine and they look fantastic.

To get started with this particular recipe, we must prepare a few components. 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 make Roasted Red Pepper and Tomato Soup:

1. Get 2 Tbsp olive oil
2. Get 1 onion, chopped
3. Make ready 2 large red peppers, seeds removed and roughly chopped
4. Get 2 cloves garlic, chopped
5. Make ready 600 g (21 oz) ripe tomatoes, quartered
6. Take 1 x 400g (14oz) tin chopped tomatoes
7. Get 4 cups chicken stock or vegetable stock
8. Get 1 Tbsp chopped fresh basil, to garnish
9. Get Extra virgin olive oil, to garnish

Instructions to make Roasted Red Pepper and Tomato Soup:

1. 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.
2. Add the tinned tomatoes, the stock and 1 (250ml) cup of water. Bring to the boil, reduce the heat and simmer for 30 minutes.
3. 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.
4. 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.
5. 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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