Roasted Red Pepper And Sundried Tomato Soup Food

CREAMY TOMATO AND ROASTED PEPPER SOUP

Steps:

• Heat 2 tablespoons oil in a 2-quart saucepan over medium-high heat. Add onions and carrots and saute until tender, about 5 minutes. Add garlic and saute until just fragrant. Season with salt and pepper. Add tomato paste and cook until toasted, just 1 more minute.
• Add tomatoes, red peppers, and chicken broth and let simmer for 25 minutes, until the vegetables are tender and the flavors have melded together. Taste for seasoning and add more salt, pepper, and the sugar, if needed. Add half-and-half and basil, and puree using a hand held immersion blender until smooth.
• Serve in soup bowls with a sprinkle of fresh basil on top.

ROASTED RED PEPPER & TOMATO SOUP WITH RICOTTA

Steps:

• Heat oven to 200C/180C fan/gas 6. Put the tomatoes, onion and peppers in a roasting tin, toss with the oil and season. Nestle in the garlic and thyme sprigs, then roast for 25-30 mins until all the veg has softened and slightly caramelised. Squeeze the garlic cloves out of their skins into the tin, strip the leaves off the thyme and discard the stalks and garlic skins. Mix the vinegar into the tin then blend everything in a bullet blender or using a stick blender, adding enough water to loosen to your preferred consistency (we used around 150ml).
• Reheat the soup if necessary, taste for seasoning, then spoon into two bowls and top each with a spoonful of ricotta, a few basil leaves, the seeds and a drizzle of oil. Serve with bread for dunking.

ROASTED RED PEPPER AND SUN-DRIED TOMATO SOUP

Steps:

• Soak the sun-dried tomatoes in warm water for about an hour to rehydrate them.
• Place your olive oil in a pan and add onions and cook for about 7- 10 minutes until soft but do not let them brown or turn color.
• Add in your chicken broth, drained rehydrated tomatoes, roasted red peppers, fresh tomatoes and salt and pepper and let simmer for about 10 minutes.
• Pour the soup in a blender and process until blended very well and you have a smooth consistency.
• Pass soup through a strainer to remove all the vegetable skins.
• Add more salt and pepper if needed.
• ENJOY!

ROASTED RED PEPPER AND SUN-DRIED TOMATO SOUP

Steps:

• Rehydrate the dried tomatoes by soaking them in warm water for 1 hour. Meanwhile, sweat the onion in the olive oil in a 2-quart saucepan over medium heat, uncovered, for 7 to 10 minutes, stirring occasionally. Do not let the onion color.
• Add the stock, rehydrated tomatoes, roasted peppers, fresh tomatoes, salt and pepper and let it all simmer together for 10 minutes. Pour the soup into a blender and process at a high speed for 4 minutes, until very smooth. Then pass it through a strainer to remove the vegetable skins. Adjust the seasoning and serve with fresh basil leaves as a garnish.

ROASTED RED PEPPER AND SUNDRIED TOMATO SOUP

Steps:

• Rehydrate the dried tomatoes by soaking them in warm water for hour. Sweat the onion in the olive oil in a 2quart saucepan over medium heat, uncovered, for 7 to I0 minutes, stirring occasionally. Do not let the onion color. Add the stock, rehydrated tomatoes, roasted peppers, fresh tomatoes, salt, and pepper and let it all simmer together for 10 minutes. Pour the soup into a blender and process at high speed for 4 minutes, until very smooth. Then pass it through a strainer to remove the vegetable skills. Adjust the seasoning and serve with fresh basil leaves as a garnish.

ROASTED RED PEPPER AND TOMATO SOUP WITH SMOKY CAPRESE PANINI

Steps:

• Char the peppers on all sides over an open flame on a gas stovetop or under a hot broiler (with the oven door cracked to avoid steam buildup in the oven). Put the charred peppers in a bowl, cover, and let them rest until cool enough to handle, about 10 minutes.
• Meanwhile, heat the extra-virgin olive oil in a soup pot. Add the garlic, carrot, celery, and onions to the pot and season with salt and pepper, to taste. Cook until the vegetables soften, about 10 minutes, then put them into a food processor with the diced tomatoes. Seed and peel the peppers and add them to the processor. Puree the mixture until smooth, then pour it into soup pot and stir in the stock.
• Heat a panini press or a large heavy skillet. Make sandwiches using 2 slices of cheese and 2 slices of ripe tomato on 4 of the bread slices. Sprinkle with salt and pepper, to taste, and top with some torn basil. Cover with the remaining 4 slices of bread and add them to the panini press or hot skillet. If using a skillet, top with a second smaller pan and weight it down with heavy cans. Press the sandwiches to toast and melt the cheese, a few minutes on each side or 5 minutes in a hot press.
• Serve the soup in bowls with the Panini alongside.

ROASTED RED PEPPER AND TOMATO SOUP

Steps:

• Pre heat oven to 425 degrees.
• Line 1 cookie sheet with tin foil - wash and cut tomatoes in half, arrange cut side down on cookie sheet, drizzle generously with good extra virgin olive oil, course, kosher or sea salt and a touch of ground pepper - bake until tomato peels have split and developed a nice caramelized texture. Approximately 45 - 60 minutes. Remove from oven and allow to cool, remove tomato skins.
• While the tomatoes are caramelizing in the oven take your red peppers and blacken them over an open gas flame or in the case you do not have gas this can also be accomplished over an electric element simply by allowing the pepper contact with the heating coil till it blackens, or you could also do this on a gas grill. Place blackened peppers in a brown paper bag and allow to cool - I always make sure I have a plastic bag on the outside as the juices from the peppers will soak through as they cool. Once cooled remove skins, tops, ribs and seeds. Do not wash.
• In a large soup pot add 1 tbsp olive oil add onions, garlic and sauté till onions appear clear. Add chicken stock, white wine, tomato paste, basil, tomatoes and peppers. Allow to cook for approximately 30 minutes. If you have a hand held blender, puree until a creamy texture is accomplished, or you can do this in a blender a few cups at a time being very careful not to over crowd the blender as the top will pop off with the heat. Return the pureed mixture back to the pot add pepper flakes and reduce over medium heat for 10 minutes - if desired add cream and serve!

ROASTED RED BELL PEPPER & TOMATO SOUP

Steps:

• Grill the peppers, turning frequently, until bla ckened all over.
• Peel off the skin.
• Gently wipe or scrape off any remaining black stuff from the outside. Cut open and discard seeds and white insides.
• Do not wash as this will flush away much of the flavour.
• Puree peppers and tomatoes in a blender or food processor.
• Strain out seeds.
• Place pepper/tomato mixture in a saucepan.
• Bring to a boil, then simmer uncovered for about 25 minutes.
• Add remaining ingredients except butter and basil.
• Simmer uncovered for 15 - 20 minutes.
• Remove from heat. Set pan in ice water and gradually whisk in butter.
• Cool, cover and refrigerate overnight. Next day, heat gently, garnish with basil and serve. Note: This soup is quite mild.
• Some people might like to add a little zing, like maybe a dash of Tabasco.
• Dave Newcombe reply:daven at primeline dot net.

ROASTED RED PEPPER AND TOMATO SOUP

Steps:

• Roast peppers: rub oil on peppers and put them under the broiler until blackened, turn to get all sides. Put into paper bag and seal. Let rest for 15 minutes, then peel will come right off and core and seeds will fall out. Chop peppers. Reserve one chopped pepper; set aside.
• Heat olive oil over moderate heat. Add onion and garlic and cook until soft but not brown, about 5 minutes. Stir in tomato, bell peppers (except reserved), thyme, paprika, and sugar. Cook over medium-low heat until all the tomato juices have evaporated, about 25 minutes.
• Stir in chicken stock, salt and pepper, cayenne pepper, and hot sauce (if using). Bring to boiling, lower heat, and simmer, partially covered, for 25 minutes or until vegetables are tender.
• Strain soup, reserving broth. Place solids in food processor or blender, and process until fairly smooth. Add puree back into broth.
• Melt butter and stir in the flour, cook for 1 minute. Stirring slowly, add the broth/vegetable mixture. Add reserved chopped pepper and bring to boiling. Lower heat and simmer 10 minutes.
• Ladle into bowls and add 1 tablespoon of sour cream to each bowl. For a lighter soup, this is also delicious without the sour cream.