Summer Tomato And Bell Pepper Soup Food

BELL PEPPER AND TOMATO SOUP

Steps:

• Heat the oil in a medium saucepan over medium heat. Add the red onion and cook, stirring, until soft, 3 to 5 minutes. Add the potato, cayenne, garlic, bay leaf, 1/2 teaspoon salt and a few grinds of pepper and cook, stirring, until the potatoes are well coated, 2 to 3 minutes. Pour in the broth and bring to a simmer.
• Add bell pepper and tomatoes, bring the mixture back to a simmer and cook until the potatoes and vegetables are tender, adjusting the heat as needed to maintain a simmer, about 20 minutes. Remove from the heat, discard the bay leaf and let cool at least 5 minutes. Carefully puree until smooth with a handheld immersion blender or in 2 to 3 batches in a blender (do not fill the blender more than halfway full).
• Reheat the soup and adjust the consistency with water if needed. Season with salt and pepper. Serve hot with a sprinkle of parsley and almonds and a drizzle of oil.

PURéED TOMATO AND RED PEPPER SOUP

Steps:

• Roast the peppers as directed, allow to cool in a covered bowl, then peel, seed and dice. Set aside.
• Heat the oil over medium heat in a large, heavy soup pot and add the onion. Cook, stirring often, until onion is translucent, about 3 minutes, and add the carrot and celery and a generous pinch of salt. Cook, stirring often, until the vegetables are tender and fragrant, about 5 more minutes. Stir in the garlic and cook, stirring, until fragrant, 30 seconds to a minute. Add the tomatoes with their liquid, the tomato paste, basil sprigs, cinnamon, sugar if using, and salt to taste. Cook over medium heat, stirring occasionally, until the tomatoes have cooked down slightly and smell fragrant, about 10 minutes.
• Add the diced roasted peppers, the stock or water, rice, and salt to taste. Bring to a boil, reduce the heat, cover and simmer 30 minutes, stirring from time to time. Season with freshly ground pepper, taste and adjust salt. Remove the basil sprigs.
• Using a hand blender, purée the soup, or use a blender and purée in batches, being careful to pull a dish towel down over the top and not to cover tightly with the blender lid, then return to the pot and heat through. Taste and adjust seasonings. Serve topped with croutons, Parmesan cheese, and/or slivered basil.

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.

SUMMER TOMATO SOUP

Steps:

• Preheat the oven to 325 degrees F.
• Place the tomatoes and peppers onto a baking sheet and sprinkle with the coriander seeds, cumin seeds, salt and pepper, and drizzle with olive oil. Bake until the tomatoes are very soft and the peppers are starting to caramelize, about 45 minutes. Scrape into a medium saucepan, using a rubber spatula to remove all the juices, and then add the vegetable broth. Puree with an immersion blender, and then taste for seasoning, adding salt and pepper if needed. Ladle the warm soup into bowls and garnish with a sprinkling of cilantro. Serve warm or cold.

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.

SUMMER TOMATO SOUP

Steps:

• Mix sour cream and 3 Tbsp. hot sauce until blended. Refrigerate until ready to use.
• Combine remaining hot sauce with all other remaining ingredients except crackers. Add to blender, in batches; blend until smooth. Pour into large bowl.
• Refrigerate overnight.
• Serve soup topped with sour cream mixture with the crackers on the side.

ROASTED TOMATO AND PEPPER SOUP

Steps:

• Place tomatoes and peppers, cut side down, in a 15x10x1-in. baking pan. Bake at 425° for 20 minutes. Turn tomatoes and peppers; bake 10-15 minutes longer or until skins are blistered and blackened., Immediately place peppers and tomatoes in a large bowl; cover and let stand for 10 minutes. Peel off and discard skins; coarsely chop tomatoes and peppers., In a large saucepan, saute onions in oil until tender. Add the garlic, cumin and coriander; saute 1 minute longer. Add the broth, tomatoes and peppers. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes., Stir in the bread, vinegar, salt and pepper; heat through. Sprinkle servings with cheese.

ROASTED RED BELL PEPPER SOUP

Steps:

• Broil peppers (with oven door partially open) 5 minutes each side or till blistering. Remove from roasting pan, place in dish, cover with clingfilm and leave ten minutes.
• Meanwhile, melt butter or margarine.
• Add onions and sauté till soft, but not brown.
• Remove skin from peppers, chop coarsely and add to onions. Pour in stock and spices plus a squeeze of lemon.
• Simmer 20-30 minutes uncovered.
• Remove from heat, allow to cool and then process in batches so that the soup is a little chunky but not puréed.
• Before serving, add sour cream or half-and-half and heat through.
• Will keep well in fridge 2-3 days. Can also be frozen.