Red Pepper | Tomato

Red Pepper and Tomato Soup

Tomato is a fantastic ingredient to use in soups. The roasting of the peppers adds another flavour to the soup. This soup uses cherry tomato, chopped tomato and tomato paste. It is essential to cook the tomato paste out for at least 5 minutes, but do not burn.

Ingredients

Spanish Onions x 1
Red Pepper x 1
Celery x ½ Stick
Carrot x ½
Garlic Cloves x 2
Bay Leaves x 2
Cherry Tomato x 25
Chopped Tomato x 3 Tablespoons
Tomato Puree x 2 Tablespoons
Caster Sugar x 1 teaspoon
Thyme x 2 Sprigs
Vegetable Stock x 400 ml (Freshly made or a stock cube in water)
Chive Oil

Method Of Preparing and Cooking A Pepper Tomato Soup

Preparing The Vegetables

Cut the red pepper down into chunky pieces add a little oil and roast at 180 Celsius for 10 minutes
Peel the Spanish onion and cut it into a chunky dice
Slice the celery down across the stick
Peel and cut the carrot into half and cut it into chunky pieces
Peel and cut the garlic down into small pieces
The cherry tomato need to be taken from the vine and cut into half
Pick the thyme leaves from the stalk
Make up the vegetable stock either fresh or a stock cube dissolved in water

Making The Chive Oil

Blitz the fresh chives with enough olive oil to make the mix blendable. Blitz to a smooth liquid.

Cooking The Vegetables

Cut the sides off the red pepper into pieces add a little oil and roast in the oven
Heat a pan up to medium heat and add a little oil
Add the onions and stir for 2 minutes
Add the carrot, celery and garlic and cook for 2 minutes
Stir in the tomato puree and cook the mix for 5 minutes
Add the roasted peppers, mix in
Mix the cherry tomatoes into the pan and cook for 3 minutes
Add the bay leaves, thyme and sugar give it a mix
Pour in the vegetable stock, bring to a boil and simmer for 10 minutes