Roasted Red Pepper and Tomato Soup Recipe with Picture Guide
This roasted red pepper and tomato soup recipe uses red peppers, plum tomatoes, butter, onion, carrot, and stock. Here is a simple step-by-step guide to making this flavorful soup.
Recipes Kenya
0
3
Prep Time
15 min
Cook Time
60 min
Serving
8
Difficulty
Easy
Cooking Preparation(mise-en-place)
Place all the roasted red pepper and tomato soup ingredients on the preparation table.
- Wash, peel, and cut the vegetables into halves.
- Weigh the butter and stock.
- Assemble all needed cooking utensils.
How to make roasted red pepper and tomato soup
Follow these simple steps to the end.
Ingredients
- 0.8kg- Plum tomatoes
- 200g- Carrot
- 50g- Basil
- 1ltr- Stock
- 8- Red pepper
- 200g- Butter
- 200g- Onion
- 4tbsp-Crème fraiche
- 2 slices- bread
Nutritional Information
- Energy: 983kJ
- Cals: 235kcal
- Fat: 16.8g
- Sat fat: 7.1g
- Carb: 18.3g
- Sugar: 16.4g
- Protein: 3.6g
- Fibre: 4.5g
Directions
1. Remove seed from the pepper and halve the tomatoes.
Core and remove the seeds from the pepper, then cut the tomatoes into halves.
2. Roast the peppers.
Lightly sprinkle with butter and place on a tray into a hot oven until the pepper skins are blackened.
3. Remove the pepper's skin and slice.
Allow the peppers to cool in a plastic bag. Then remove the skins and slice the flesh.
4. Sauté the onions and carrots.
Put the butter in a pan and sauté the onions and carrots gently for 5 minutes.
5. Boil.
Add the stock, pepper and tomatoes and bring to a boil.
6. Blend.
Simmer for 30 minutes, adjust the seasoning, and blend until smooth.
7. Add crème and basil leaves.
Add crème fraiche and basil leaves torn into pieces.
8. Serve hot.
Serve hot in a clean soup bowl with croutons separately.
