Roasted Red Pepper and Tomato Soup
Roasted peppers, tomatoes, sautéed aromatics and seasonings are cooked in chicken broth, strained, pureed, and thickened with a roux to create this creamy soup.
- 1 teaspoon olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 3 red bell peppers
- 4 large tomatoes – peeled, seeded and chopped
- 1 1/2 teaspoons dried thyme
- 2 teaspoons paprika
- 1/8 teaspoon white sugar
- 6 cups chicken broth
- salt and pepper to taste
- 1 pinch ground cayenne pepper
- 1 dash hot pepper sauce
- 2 tablespoons butter
- 1 1/2 tablespoons all-purpose flour
- 6 tablespoons sour cream
Roast peppers: rub oil on peppers and put them under the broiler until blackened, turn to get all sides. Put into paper bag and seal. Let rest for 15 minutes, then peel will come right off and core and seeds will fall out. Chop peppers. Reserve one chopped pepper; set aside.
Heat olive oil over moderate heat. Add onion and garlic and cook until soft but not brown, about 5 minutes. Stir in tomato, bell peppers (except reserved), thyme, paprika, and sugar. Cook over medium-low heat until all the tomato juices have evaporated, about 25 minutes.
Stir in chicken stock, salt and pepper, cayenne pepper, and hot sauce (if using). Bring to boiling, lower heat, and simmer, partially covered, for 25 minutes or until vegetables are tender.
Strain soup, reserving broth. Place solids in food processor or blender, and process until fairly smooth. Add puree back into broth.
Melt butter and stir in the flour, cook for 1 minute. Stirring slowly, add the broth/vegetable mixture. Add reserved chopped pepper and bring to boiling. Lower heat and simmer 10 minutes.
Ladle into bowls and add 1 tablespoon of sour cream to each bowl. For a lighter soup, this is also delicious without the sour cream.
Tomato and Basil Soup
- 2 carrots
- 2 sticks celery
- 2 medium onions
- 2 cloves garlic
- olive oil
- 2 organic chicken or vegetable stock cubes
- 2 x 400 g tinned plum tomatoes
- 6 large ripe tomatoes
- 1 small bunch fresh basil
- sea salt
- freshly ground black pepper
Peel and roughly slice the carrots. Slice the celery. Peel and roughly chop the onions. Peel and slice the garlic. Put a large pan on a medium heat and add a couple of lugs of olive oil. Add all your chopped and sliced ingredients and mix together with a wooden spoon.
Cook for around 10 to 15 minutes with the lid askew, until the carrots have softened but are still holding their shape, and the onion is lightly golden.
Put the stock cubes into a jug or pan and pour in 1.5 litres of boiling water from the kettle. Stir until the stock cubes are dissolved, then add to the pan with your tinned and fresh whole tomatoes, including the green stalks that may still be attached to some of them (these give an amazing flavour – trust me!) Give it a good stir and bring to the boil. Reduce the heat and simmer for 10 minutes with the lid on. Meanwhile, pick your basil leaves.
Remove the pan from the heat. Season with salt and pepper and add the basil leaves. Using a hand blender or liquidizer, pulse the soup until smooth. Season again before dividing between your serving bowls.