Roasted Tomato Red Pepper And Chorizo 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 TOMATO AND RED PEPPER SOUP

Steps:

• You'll need 2 cups of roasted tomato sauce for this recipe. Preheat the oven to 400°F and place the tomatoes in a single layer on a rimmed baking sheet lined with foil. Nestle the two halves of garlic and the fresh herbs in with the tomatoes, drizzle with olive oil, season with kosher salt and freshly ground black pepper. Bake for 40-45 minutes. Transfer the tomatoes and a few of the roasted garlic cloves (squeeze them from the papery shells) to a blender and blitz until smooth. Pour the tomato sauce into a large sauce pot. Add the half onion and butter, bring to medium heat, and cook for 20 minutes or so while the peppers are roasting.
• If using red peppers that are already roasted, skip this step. If not, raise the oven temperature to 425°F. Line the baking sheet with fresh foil and place the peppers on the sheet. Bake the peppers for 30 minutes or until puffed and blistered. Set aside until cool enough to handle then peel the papery skin from the pepper and discard along with the stems, seeds, and membrane.
• Add the roasted tomato sauce (and a few peels of the onion if you'd like) to the blender canister along with the roasted red pepper. Cover the canister with the lid but be sure to remove the top center plug since the soup is hot and you don't want it to explode when you blend. Cover the lid with a dishtowel and blitz until smooth. Add the tomato and pepper mixture back to the pot and stir in the milk. Heat until warmed through and season with more salt and pepper to taste. If you like your soup thinner, add more milk. If you like it thicker, cook longer to reduce. Serve with a drizzle of thinned sour cream and a few fresh herb sprigs if desired. A grilled cheese sandwich or garlic bread makes a perfect side for dipping.

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.

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.

HOT 'N' SPICY ROASTED RED PEPPER & TOMATO SOUP

Steps:

• Put the roasted red peppers in a blender with the cherry tomatoes, garlic, vegetable stock cube, 100ml water, paprika, olive oil and ground almonds. Blitz until smooth, season well and heat until piping hot before serving.

ROASTED RED PEPPER AND TOMATO SOUP

Steps:

• Preheat your oven to 375 degrees Fahrenheit with racks in the upper third and middle of the oven. Line two large, rimmed baking sheets with parchment paper.
• Place the tomatoes on one of the prepared baking sheets. Place the bell peppers and onions on the other baking sheet. Drizzle 1 tablespoon olive oil over each baking sheet.
• Gently toss the tomatoes until lightly coated in oil, then position the tomatoes so the skin sides are facing down. Set aside.
• Gently toss the onions and red peppers until they are lightly coated in oil (try to keep the onion wedges intact as best you can). Position the red peppers with the skin sides facing down. Place the unpeeled garlic cloves on the sheet, too.
• Place the tomatoes on the top rack of the oven and the peppers and onion on the middle rack. Bake for 35 to 45 minutes, until the vegetables are tender throughout and turning nicely golden on the edges.
• When the vegetables are done, bring the vegetable broth to boil in a large soup pot over medium-high heat. Peel your garlic and toss it in. Add the roasted vegetables, smoked paprika, cayenne pepper, if using, and 1/4 teaspoon salt. Simmer for 10 minutes, reducing heat as necessary to maintain a steady simmer.
• Purée the soup using an immersion blender or transfer the soup to a blender in batches, several cups at a time. Season to taste with salt (I added another 1/2 teaspoon) and pepper. Enjoy.

ROASTED RED-PEPPER SOUP

Steps:

• Heat the olive oil in a large Dutch oven or pot over medium-high heat. Add the potatoes, celery, shallots, 1/2 teaspoon salt, and pepper to taste and cook, stirring frequently, until the potatoes begin to soften, about 5 minutes. Add the red peppers, sun-dried tomatoes, chicken broth and 1 cup water. Cover and bring to a simmer, then uncover and cook until the potatoes are tender, about 15 minutes.
• Transfer the soup and sour cream to a blender and, keeping the lid slightly ajar, puree until smooth. Season with salt and pepper and stir in half of the cilantro. Divide among bowls and sprinkle with the cheese and the remaining cilantro. Serve with the rolls.

TOMATO AND ROASTED RED PEPPER SOUP

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.

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!