Roasted pepper and Tomato Soup
For a perfect consistency soup, Remove a few ladle of cooking liquid in a separate jug just before blending the soup ; adding this same cooking liquid back in small quantity while blending. This will ensure that the soup has the best consistency.
- 4 tbsp olive oil
- 2 red peppers we used Ramiro pepper
- 3 shallots chopped (or a large banana shallot or 1 onion)
- 2 cloves garlic chopped
- 6 tomatoes on the vine
- 2 tbsp pinenuts
- 1 tablespoon brown sugar optional
- 1 tsp tomato puree optional
- 1 small bunch basil leave or coriander leaves
- 500 ml vegetable stock
- 3 tbsp Olive Oil
- Preheat the oven to 200-220°C
- Half lengthways the red peppers and place on a roasting pan. Drizzle with olive oil and roast in the oven for 25 minutes or until the peppers have caramelized and softened. Remove from the oven and set aside.
- In a saucepan, over medium heat, drizzle some oil and add the shallots, garlic. Sauté for a minute or so and add the chopped tomatoes, tomato puree if using, sugar, and, basil (reserving a few leaves for garnish). Bring to simmer stirring every minutes then add some vegetable stock. Bring to the boil and simmer for 15 minutes until the tomatoes are softened enough.
- Add the roasted red peppers and all the roasted oil and liquids into the saucepan and remove from the heat.
- With a handheld blender, blend until smooth. Check the consistency and seasoning.
- Serve warm with a few leaves of basil torn, and some fresh bread.