Roasted Red Pepper and Tomato Soup

roasted-red-pepper-tomato-soup-07-the-cupcake-confession-1

This roasted red pepper and tomato soup is the ideal way to start the new year on a healthy note without compromising on butt – kicking flavors.

 

How is it 2017 already? The past year has just flown by so quickly, it’s not even funny!

Last year was all about making memories; most were good but some weren’t the best either. After all the hot chocolates and gingerbread truffles we gorged on this Christmas, it’s time to get back on track with some fresh homemade tomato soup.

 

As you may know, I’m currently in Dublin and will continue living here for the next few months until I graduate. Let’s just say that the winters here are cold; especially after having lived for 22 years in a hot city the change is fascinating but sometimes unbearably, teeth – clatteringly cold.

roasted-red-pepper-tomato-soup-02-the-cupcake-confessionroasted-red-pepper-tomato-soup-01-the-cupcake-confession-1

 

I’m sure I can see heads nodding if you live in a country where temperatures are often in single digits during the winter months. There’s nothing to worry really. This roasted red pepper and tomato soup is here to care for your health. It won’t compromise with your taste buds.

 

It is very simple to make this fresh tomato soup with a zingy pop. It’s laughably easy. Blending the roasted veggies and then cooking them off is the only real work that you’d have to do. Besides, you can make a huge batch and just heat – and – eat on lazy days.

roasted-red-pepper-tomato-soup-05-the-cupcake-confession-1

Some people prefer using the veggies as they are. They would simply cook them on the stove but this roasted red pepper and tomato soup is not the same. I somehow love the charred surface of the veggies that adds a hint of smokey sweetness to them. The final result is simply mind blowing. This is a homemade tomato soup. But you can easily expect it to taste like something you’d get at a Michelin star restaurant.

roasted-red-pepper-tomato-soup-04-the-cupcake-confession-1

roasted-red-pepper-tomato-soup-07-the-cupcake-confession-1

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

The next part of this roasted red pepper and tomato soup is very interesting. Thick and luscious fresh cream is added to the simmering and bubbling pool of sweet red goodness to add more texture and body to the soup. I love to use dairy based fresh cream. You can use coconut cream and turn it into a vegan affair.

 

A stick of toasted double cheese Toastie was the final final finishing touch to this fresh and delicious homemade tomato soup. It’s 100% optional but 1000% essential. It helps your soup taste a million times better. It’s the easiest thing to do; all you need is a preheated oven, a slice of thick bread and any cheese of your choice. I’ve used mozzarella and cheddar. 10 minutes in the oven at 200 degrees and 2 additional minutes on Grill mode and you’ll have what I’d like to shamelessly say is the best accompaniment to this red pepper and tomato soup.

roasted-red-pepper-tomato-soup-06-the-cupcake-confession-1

I hope you enjoy making this fresh tomato soup at home. Enjoy it through the rest of winter and a very happy new year!

 

Roasted Red Pepper and Tomato Soup

Roasted Red Pepper and Tomato Soup

Ingredients

  1. 5 medium sized tomatoes
  2. 1 large red pepper
  3. 4 – 5 large garlic cloves
  4. 5 – 6 black peppercorns
  5. 2 tablespoons olive oil
  6. 1 teaspoon sea salt
  7. 1 tablespoon honey
  8. 1 heaped teaspoon cayenne pepper
  9. 1 vegetable stock cube dissolved in 500 mls of water OR 500 mls of fresh vegetable stock
  10. 100 mls fresh cream
  11. 7 – 8 basil leaves, chopped

Instructions

  1. Preheat oven to 200 degrees Celsius. Line a baking tray with parchment paper.
  2. Cut tomatoes and red peppers into thick chunks and roast in the oven for 40 minutes.
  3. Once done, put them in the blender along with the garlic, peppercorns, olive oil, salt, honey and cayenne pepper.
  4. Add a little stock to the blender to make a smooth paste.
  5. Pour it into a saucepan, add the rest of the stock and on high heat bring it to a boil.
  6. Once boiling, lower the heat to a simmer and add the cream and chopped basil.
  7. Cook for 25 minutes on medium low heat and serve hot either plain or with a cheese toastie.
  8. Drizzle some olive oil and cream before serving.
http://thecupcakeconfession.com/roasted-red-pepper-tomato-soup/

Made a Recipe from my Blog? I'd love to feature it

Leave a Reply

Your email address will not be published. Required fields are marked *