Red Pepper and Tomato Soup

Published By :-Junior Chef     Author :- Junior Chef    Published Date :- 21 April, 2013

Red Pepper and Tomato Soup
prepTime cookTime
10 minutes 50 minutes
Serves rating
8
Red Pepper and Tomato Soup
  • 5.00 / 5 5
10 votes, 5.0 avg. rating (99% score)

Summary

Red Pepper and Tomato Soup gives a flavor of ripe tomato, bright and peppery touch, make this recipe at party time the whole house smell very good.

Ingredients

  • Ripe plum tomatoes, peeled, seeded and chopped    :- 790 grams
  • Red bell peppers, roasted, peeled, seeded and chopped    :- 3 medium
  • Extra-virgin olive oil    :- 1/2 cup / 110 grams
  • Red chili seeded, chopped fresh    :- 1 tablespoon
  • Salt    :-to taste
  • Black pepper, freshly ground    :-to taste
  • Garlic, finely chopped    :- 1 clove
  • Red wine vinegar, or to taste    :- 2 tablespoons / 30ml
  • Vegetable or chicken broth*   :- 2 cups / 480 ml

Garnish

  • Basil leaves, fresh    :- 2 handfuls

Preparation

  1. Fresh Tomatoes: Using a knife, score a shallow “x” on the tops of the tomatoes. Place in a large pot of boiling water for about 60 seconds. Then transfer them immediately to a large bowl of ice water. Remove the skins and seed. Set aside.
  2. Fresh Peppers: Preheat the oven to 205 degrees C. Place the peppers on a baking sheet covered in aluminum foil. Roast the peppers, turning them every 15 minutes until the skins are blistered and have big black patches. Place them in a covered bowl or large Ziploc bag until they’re cool enough to handle. Then peel and finely chop them.
  3. Warm 2 tablespoons of extra-virgin olive oil and the chopped red chili (if using) in a large, heavy-bottomed saucepan or Dutch oven over medium heat.
  4. Add the chopped red peppers and a pinch of salt. Cook for 5 minutes.
  5. Add garlic, and cook for 2 minutes.
  6. Add chopped tomatoes, another pinch of salt, and red wine vinegar. Cook for another 10 minutes.
  7. Add the broth, and simmer for 15 minutes.
  8. While the soup is simmering, make the Basil Topping: Toss the basil and a pinch of salt in the food processor, and pulse until finely chopped. Transfer the mixture to a bowl, and stir in the remaining olive oil. Add a drop or two of red wine vinegar. Set aside.
  9. Season the soup to taste, and let it cool slightly.
  10. Using an immersion blender, tabletop blender or food processor, blend the soup in batches, until you get the consistency you want. Ladle your soup into bowls, and generously drizzle each serving with the Basil Topping.
Red Pepper and Tomato Soup
Print

Recipe type: Soup
Cuisine: World, American, Continental
Author:
Prep time:
Cook time:
Total time:
Serves: 8
Ingredients
  • Ripe plum tomatoes, peeled, seeded and chopped    :- 790 grams
  • Red bell peppers, roasted, peeled, seeded and chopped    :- 3 medium
  • Extra-virgin olive oil    :- ½ cup / 110 grams
  • Red chili seeded, chopped fresh    :- 1 tablespoon
  • Salt    :-to taste
  • Black pepper, freshly ground    :-to taste
  • Garlic, finely chopped    :- 1 clove
  • Red wine vinegar, or to taste    :- 2 tablespoons / 30ml
  • Vegetable or chicken broth*   :- 2 cups / 480 ml
  • Garnish
  • Basil leaves, fresh    :- 2 handfuls
Instructions
  1. Preparation
  2. Fresh Tomatoes:
  3. Using a knife, score a shallow “x” on the tops of the tomatoes. Place in a large pot of boiling water for about 60 seconds. Then transfer them immediately to a large bowl of ice water. Remove the skins and seed. Set aside.
  4. Fresh Peppers:
  5. Preheat the oven to 205 degrees C. Place the peppers on a baking sheet covered in aluminum foil. Roast the peppers, turning them every 15 minutes until the skins are blistered and have big black patches. Place them in a covered bowl or large Ziploc bag until they’re cool enough to handle. Then peel and finely chop them.
  6. Warm 2 tablespoons of extra-virgin olive oil and the chopped red chili (if using) in a large, heavy-bottomed saucepan or Dutch oven over medium heat.
  7. Add the chopped red peppers and a pinch of salt. Cook for 5 minutes.
  8. Add garlic, and cook for 2 minutes.
  9. Add chopped tomatoes, another pinch of salt, and red wine vinegar. Cook for another 10 minutes.
  10. Add the broth, and simmer for 15 minutes.
  11. While the soup is simmering, make the Basil Topping: Toss the basil and a pinch of salt in the food processor, and pulse until finely chopped. Transfer the mixture to a bowl, and stir in the remaining olive oil. Add a drop or two of red wine vinegar. Set aside.
  12. Season the soup to taste, and let it cool slightly.
  13. Using an immersion blender, tabletop blender or food processor, blend the soup in batches, until you get the consistency you want. Ladle your soup into bowls, and generously drizzle each serving with the Basil Topping.

 

Share With Love

Share on FacebookShare on Twitter+1Share on LinkedInPin it on PinterestShare via emailShare on MyspaceSubmit to redditShare on Tumblrhttp://www.juniorchef.in/wp-content/uploads/red_pepper_and_tomato_soup_juniorchef.in_.jpgDigg This

Facebook Like Box

Newsletter Signup

Subscribe to our Newsletter

Advertisement

mithaivala_online_shopping_portal

Testimonials

Testimonials
One of the best site I have visited for delicious recipes.
~Abhishek, New Delhi
More
Twitter

Twitter

Linkedin

Linked

Pinterest

Pinterest

Google Plus

Google Plus

Junior Chef | World Cuisine Recipes | Juniorchef located at Kirti Nagar , Delhi, New Delhi-110015 . Reviewed by Wikipedia rated: 8.5 / 10