Tomato Red Pepper Soup
One of the most popular soups out there is the Tomato Red Pepper Soup. Full of flavour, tasty and easy to pair with a grilled cheese sandwich, this is definitely the ultimate comfort food. Check it out!
Yield: 4
Ingredients:
- 3 red bell peppers (I used sweet Kapia red peppers)
- 4 large tomatoes (800g) or 2 cans of diced / whole tomatoes
- ¾ cup tomato sauce (175 ml)
- 1 medium onion chopped
- 4-5 cloves garlic or 1 tsp garlic powder
- 1 tbsp olive oil
- 1 tbsp sugar
- 1 tsp smoked paprika
- salt and pepper to taste
- 1 tsp dry basil
- 1 cup stock or water
- 1 cup milk regular or plant based
- ½ cup cooking cream regular or plant based
Optional
- 1 cup shredded cheese (best use cheddar)
- few basil leaves for topping
- croutons for serving
Instructions
- Peel the onion and garlic, halve the tomatoes and onions and place them in a heat ressistant pan drizzled with olive oil. Bake them at 200°C for about 25 mins or until cooked, turning them from time to time.
- While the vegetables are in the oven, roast the red peppers dirrectly on the stove top or on a grill. Turn them from time to time, when the peel is black. Place them in a bowl and cover for 10-15min after roasting.
- Peel the red peppers and remove their stems and seeds. Peel the tomatoes. Transfer all the vegetables in the blender or use the immersion blender to purée the soup.
- Pour the puréed vegetables in a medium pot along with the water, milk, cream and cheese (if chosen) and simmer for at least 10 minutes. Blend again if needed.
- Serve topped with croutons, more cream and some more cheese if wanted.
