Hello everybody, I hope you’re having an amazing day today. Today, I will show you a way to prepare a distinctive dish, roasted tomato and pepper soup. It is one of my favorites food recipes. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.
Roasted Tomato and Pepper Soup You'll want to capture the rich flavor of roasted tomato, pepper, onion and garlic in this colorful soup. Add cubed bread pieces for the perfect light vegetarian meal. —Debby Harden, Williamston, Michigan Heat olive oil over moderate heat. Stir in tomato, bell peppers (except reserved), thyme, paprika, and sugar. Arrange tomatoes (cut side up), bell peppers, onion and garlic cloves on large baking sheet.
Roasted Tomato And Pepper Soup is one of the most favored of recent trending meals in the world. It’s simple, it’s fast, it tastes yummy. It is enjoyed by millions daily. Roasted Tomato And Pepper Soup is something that I’ve loved my entire life. They’re nice and they look fantastic.
To get started with this recipe, we have to first prepare a few ingredients. You can cook roasted tomato and pepper soup using 12 ingredients and 5 steps. Here is how you can achieve that.
The ingredients needed to make Roasted Tomato And Pepper Soup:
- Get 400 g Plum Tomato
- Make ready 400 g Red & yellow pepper
- Take 2 clove garlic
- Get 1 roughly chopped onion
- Prepare 3 tbsp tomato paste
- Get 700 ml water
- Prepare Olive oil for drizzle
- Prepare Cream (optional)
- Make ready to taste Salt
- Prepare Gastric/ Garnish
- Take 2 tbsp Balsamic Vinegar
- Prepare 10 g sugar
How to Make Roasted Tomato and Red Pepper Soup Cut tomatoes in half, remove the seeds from the bell peppers and cut into bite size pieces, roughly chop the onions, peel the garlic, and mix the lot together with a little oil and little salt. Healing Roasted Tomato and Red Pepper Soup is meant for a crisp, cozy fall day. For rainy, cloudy days that need a little extra soothing. For unwinding after a hard day at work.
Steps to make Roasted Tomato And Pepper Soup:
- Cut all the tomatoes, pepper, onions and garlic. Put in the oven tray and drizzle a little oil on the vegetables. Roast in a hot oven until well coloured.
- Put all of the pepper, garlic, onions and tomatoes in to pan with the puree and water. Simmer for 20 mins.
- Liquidise then adjust seasoning and flavour using a gastric made from the balsamic and sugar. (by reduction)
- Push through a conical strainer, sieve or use the electric blender to blend the soup, reheat.
- Check and adjust the consistency. Serve in a bowl, decor with a few drops of gastric and cream. (optional)
For rainy, cloudy days that need a little extra soothing. For unwinding after a hard day at work. It's meant to be dipped by some gluten free bread, or a melty grilled cheese sandwich, or some crunchy croutons. My roasted red pepper and tomato soup is more than just soup—it's a celebration of the end of summer heat. Slightly spicy and tasting more strongly of peppers than tomatoes, this vegan soup goes great with grilled cheese sandwiches and simple cheese quesadillas.
So that’s going to wrap it up with this exceptional food roasted tomato and pepper soup recipe. Thanks so much for reading. I am confident that you will make this at home. There is gonna be interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
