Tomato And Pepper Stewsoup 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.

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.

TOMATO AND PEPPER SOUP

Steps:

• soften and brown the onions in olive oil.
• add the peppers and soften.
• add the tomatoes and cook down.
• add the garlic, salt, pepper, smoked paprika, sugar and basil leaves and cook in for a few minutes.
• Purée with stick blender (saves taking it all out of pan).
• then leave on a low simmer for 10 minutes.
• add double cream and stir in --
• serve topped with a swirl of cream, spinkle of black pepper, a little finely chopped basil and parmegano -- .

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.

SPICY TOMATO CHICKPEA STEW

Steps:

• Heat oil in a pan. Stir in onion and garlic. Cook for 4-5 minutes or until soft and slightly browned.
• Mix in spices and cook for 1-2 minutes.
• Stir in chopped tomatoes, tomato puree and chickpeas.
• Bring to a boil, then reduce the heat and simmer for about 15 minutes.
• Season well with salt and freshly ground pepper.
• Just before serving stir in the parsley.

TOMATO AND PEPPER STEW/SOUP

Steps:

• 1. Put rice in small pot and begin cooking by package directions, (1cup uncooked=4cups cooked).
• 2. In 6-quart pot combine tomatoes and tomato sauce and simmer.
• 3. In small fry pan saute chopped onions in about ¼ cup of oil until translucent.
• 4. While rice and onions are cooking chop peppers and add to tomato pot.
• 5. Add remaining ingredients to tomato pot with cooked rice and onions (with oil from pan) and 1 ½ cups water to make 'stew' consistency.
• 6. Reduce heat; cover and simmer for 30 to 40 minutes or until tender. Add additional water as needed to maintain desired thickness. (A cover is optional, if too thin leave cover off and allow to thicken.).
• *Start with 1 ½ cups water and add more to achieve consistency you desire.
• **For variety and spice replace ½ cup bell peppers with ½ cup chopped (medium hot) yellow peppers, this is still mild enough for most palates. Or to create a not so 'family friendly' version replace yellow peppers with your favorite variety of hot peppers to challenge your friends.
• ***Brown sugar can reduce the acid but does add a slightly sweet taste to the stew/soup.

TOMATO FISH STEW

Steps:

• In a medium Dutch oven, heat the oil over low heat. Add the onion and bell pepper, season with salt and black pepper and cook, stirring, until softened, about 10 minutes.
• Stir in the tomato paste and cook for 1 minute. Stir in the cayenne and cook for 30 seconds.
• Stir in the crushed tomatoes and 1 cup water, season with salt and black pepper, increase the heat to medium and cook until heated through, about 5 minutes.
• Add the tilapia fillets one at a time and simmer until the fish is flaky and cooked through, about 10 minutes.