Roasted Red Pepper and Tomato soup | Christmas recipes

Roasted Red Pepper and Tomato soup | Christmas recipes

Author: Rumki Paul
Course: Soup
Cuisine: World
Preparation Time: 5 minutes
Cooking time: 40 minutes (including baking time)
Total time: 45 minutes
Servings: 3-4 Persons

Roasted Red pepper and Tomato soup is a classic winter soup recipe which is very popular in Christmas-New year celebrations. Its amazing flavour and vibrant colour makes it a perfect festive dish. This supreme soup is prepared by blending the roasted red bell peppers, tomatoes, onions, garlic and is seasoned with some herbs and spices. It is mostly served with garlic bread, grilled sandwiches, baguettes and some cheese.

It’s a perfect time to share this delicious Soup recipe with you while winter is on. Specially during cold days, a bowl of warm soup always provides ease to initiate a perfect dinner. This Roasted red pepper and tomato soup recipe is an outstanding combination of taste and health. Its gorgeous colour and velvety texture makes it very eye catchy.

The first time I had this Spicy Roasted Red Pepper and Tomato Soup recipe was in a Christmas party in London and I just loved every sip of it. Then I decided to prepare it at home. For the first time, the soup came OK but not great. But on the second occasion, few small modifications made the soup taste excellent. Now, it has become one of the favourite soups of our family.

Honestly, I am not very fond of soup recipe tomato. Normally in restaurants, I always skip soup and always order main course directly. But Roasted Red Pepper and Tomato Soup is very special to me. When you roast the veggies in oven, it fills your house full of flavours and I just love it. It is a very simple and easy recipe which requires limited ingredients to get prepared. It is a thick soup recipe.

Spicy Roasted Red Pepper and Tomato Soup Recipe with step by step photos and instructions have been provided in the ‘Instructions’ section of the recipe.

Soup recipes

The word Soup comes from the French word “Soupe”. It is an ancient delicacy. This primary liquid food is famous worldwide and in every country, they are prepared in different ranges. Mainly, there are two categories of soup.

Other than these there are many variations in each category like veg, non-veg, vegan etc. Tomato Soup, Sweetcorn Soup, Chicken Soup are few names of worldwide popular soup recipes and Roasted Red Pepper and Tomato Soup is one of them.

How to make Roasted Red Pepper and Tomato Soup?

To prepare this roasted tomato and red pepper soup, first I have cut the red bell peppers and tomatoes into halves and deseeded them. I have washed the tomatoes, bell peppers and pat them dry with the help of kitchen tissues before roasting.

I have peeled the onions and cut them into chunks for roasting. On the other hand, I have only cut the head of the cloves of Garlic but didn’t peel them. It resists the garlic to get burnt and gives better flavour.

For the Soup recipe, I have used baking paper for lining the baking tray instead of aluminium foil. Sometimes, aluminium foil sticks to the skin of the veggies. So, I always prefer Baking paper for preparing the dish.

I have oiled all the veggies evenly and seasoned with salt and pepper before putting the tray into the oven. Then I have roasted them in fan oven for 30-35 minutes until the bell peppers skin chars. I have then allowed them to cool down before peeling the skin of tomatoes, bell peppers and garlic cloves.

Then I have blended the roasted veggies into a smooth paste with the help of a blender or food processor.

For the final touch of the soup, I have added a butter cube into a pan and allowed it to melt. With the help of a wooden spatula, rotate it inside the pan and wait until the bubbles occur. Add finely chopped garlic into the pan and fry them in medium low flame till golden and then add chopped onions for better taste. Don’t cook them in high flame because the butter may burn and turn brown in colour.

I have added tomato puree to make the soup tangier and added water too to get the desired consistency. I have used chilli flakes to give a spicy kick to the soup. If you don’t like chilli hot taste, then you can skip it without any second thought.

I have used dried Basil and crushed black pepper to flavour up the dish.

Ingredients:

• 2 large Red Bell Peppers, halved and deseeded
• 5 Tomatoes, halved and deseeded
• 2 White Onions, peeled and cut into chunks
• 4 cloves of Garlic, unpeeled and cut the heads
• Salt for seasoning
• Black pepper for seasoning
• Olive oil, for drizzling

• ½ tablespoon Garlic, chopped
• 1 tablespoon Onion, chopped
• 1 tablespoon Tomato puree
• ½ teaspoon dried Basil
• ½ teaspoon Chilli flakes
• ½ teaspoon crushed Black pepper
• 1 cup Water
• Salt to taste
• 1 tablespoon Butter, for cooking

1. Put the oven for preheat at 200 degree centigrade.
2. Line the baking tray with baking paper.
   

3. Wash all the veggies and pat dry them with kitchen tissue.

4. Place them on the baking tray.
   

5. Drizzle some olive oil and season with some salt and crushed black pepper.
   

6. Toss them nicely to get coated with oil and seasoning.
7. Put the tray in the oven for 30-35 minutes until the bell peppers get roasted and some chars occur on their skin.
   

8. Take the tray out of the oven and allow them to cool down.
   

9. Peel the skin of roasted bell peppers, tomatoes and garlic with the help of your hands.
   

10. Put the roasted veggies into the jar of a blender.
    

11. Add 2 tablespoons of water into the jar and blend them into a smooth paste.
12. On the other hand, put a pan on flame let it become dry.
13. Put the flame in low and add 1 tablespoon butter into the pan.
    

14. Swirl with a wooden spatula and allow it to melt.
    

15. While the bubbles occur, add chopped garlic into the pan and cook them in medium low flame until they become golden in colour.
    

16. Add finely chopped onions and fry them in medium flame for couple of minutes.
    

17. Add tomato puree into the pan and give a nice mix.
    

18. Put the flame in low and cook them for a minute.
19. Add the roasted Tomato-Bell pepper paste (Step 10) into the pan and mix them nicely.
    

20. Add water and give a nice stir.
    

21. Put the flame in high and cook until the soup simmers.
22. Put the flame in low and add chilli flakes, dried basil into the pan.
    

23. Add some more salt, crushed black pepper into the pan and mix them nicely.
    

24. Put the flame in high and cook the soup for 30 seconds and switch off the flame.