James Martin Tomato And Red Pepper Soup Recipe
Do you want a cozy and warm meal today? This James Martin Tomato And Red Pepper Soup Recipe is perfect.
Equipment
- Roasting Tray
- Large saucepan
- Hand Blender
- Sharp knife
- Wooden Spoon
Ingredients
- Large Red Bell Peppers 4
- Large Plum Tomatoes 6
- Medium Red Onion 1
- Garlic 3 Cloves
- Vegetable Stock 800 ML
- Olive Oil 2 Tbsp
- Handful Fresh Basil 1
- Salt 1 Tsp
- Black Pepper 1 Tsp
Instructions
- Preheat your oven to 200 degrees Celsius first. Cut the peppers and tomatoes into large halves. Place them on your roasting tray with the skin up.
- Drizzle the vegetables with plenty of olive oil. Sprinkle some salt and black pepper over them. Add the garlic cloves to the tray as well.
- Put the tray into the hot oven now. Roast the vegetables for about thirty minutes. Wait until the skins look charred and soft.
- Peel the skin off the roasted peppers carefully. Place the roasted veggies into your large saucepan. Pour in all the juices from the tray too.
- Add the vegetable stock to the saucepan now. Bring the mixture to a gentle boil on the stove. Let it simmer for ten minutes to blend.
- Add the fresh basil leaves to the pan. Use your hand blender to puree the soup. Blend until the texture is completely smooth and thick.
Notes
- Roast the peppers until the skin is very dark.
- Always use fresh garlic for the best spicy aroma.
- Peel the tomato skins if you want extra smoothness.
- Adjust the stock amount to change the soup thickness.
- Taste the soup before serving to check the salt.
- Add a splash of cream for a richer finish.