CAPSICUM SOUP
A beautiful sweet soup. Perfect served with some corn bread on the side. Use gluten free stock and tomatoes if your diet requires
Provided by Jubes
Categories Peppers
Time 50m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Heat the oil in a large saucepan.Add the onion and garlic and cook, stirring, for 3 minutes or until soft. Add capsicum and cook, stirring, for another 5 minutes.
- Add the tomato and stock and bring to the boil. Reduce heat to medium and simmer, uncovered, for 20 minutes or until the capsicum softens.
- Use a food processor or hand-held stick blender to blend until smooth. Return to the saucepan.
- Add the cream and stir over low heat until hot. (If the soup isn't to be eaten all at once-only add the cream to the portion you will be using. The soup will keep better in the fridge if the cream has not been added and heated. Just have a good guess at the quantity of cream to be added).
- Season with salt and pepper to taste.
Nutrition Facts : Calories 330.8, Fat 27.4, SaturatedFat 15.2, Cholesterol 86.8, Sodium 245.5, Carbohydrate 21.3, Fiber 4.6, Sugar 11.2, Protein 3.9
JAMIE OLIVER'S TOMATO SOUP RECIPE
I had to post this as it is our favourite tomato soup recipe and it is not on the site. I do not add the cream/egg yolks and vinegar and I also use tinned organic tomatoes.
Provided by Wendys Kitchen
Categories Vegetable
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Put your onion, garlic, carrot and basil stalks into a large pot with a couple of lugs of olive oil. Cover the pan and simmer gently without colouring for 20 minutes, stirring every couple of minutes.
- Whisk together the cream, vinegar and egg yolks in a small bowl and put to one side.
- While the vegetables are simmering, drop the tomatoes into boiling water for 30 seconds, then remove the skins and roughly chop the flesh. Add these to the veg, then pour in the stock and simmer for a further 20 minutes with the lid on.
- Leave to cool a little then puree the soup in a liquidiser.
- Put back into pan, bring back to a simmer and season carefully with salt & pepper.
- Just before serving whisk in the cream mixture, but do not let it return to the boil. Serve straight away sprinkled with a few torn up basil leaves.
Nutrition Facts : Calories 252.6, Fat 13.8, SaturatedFat 6.8, Cholesterol 132.4, Sodium 379.4, Carbohydrate 23.7, Fiber 3.8, Sugar 12.3, Protein 10.4
TOMATO AND ROASTED RED PEPPER SOUP
This is my favorite soup. It's a nice balance of sweet and savory, and it freezed beautifully. I like it with grilled cheese. (I hate to specify a brand name / hard to find ingredient, but I haven't found a good substitute for Thai Kitchen's roasted red chili paste.) [This is adapted from The Naked Chef (Jamie Oliver).]
Provided by dividend
Categories Vegetable
Time 1h20m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Broil the red peppers, turning them so they blacken on all sides. Once they're black, put them in a bowl, cover tightly with plastic wrap, and leave them until they're cool enough to handle (about 30 minutes). Peel, seed, and roughly chop them.
- Warm the olive oil in a thick-bottomed pot over medium heat. Add the peppers, chili paste, and a pinch of salt, stir to combine, and cook for 5 minutes.
- Finely chop the garlic, add to the pot, and cook for 2 minutes.
- Drain the tomatoes, and add to the pot with the red wine vinegar and a pinch of salt. Cook for 10 minutes.
- Add the chicken stock. Puree with a stick blender until smooth, and simmer for 15 more minutes.
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