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Roasted Red Pepper and Tomato Soup cuisine is really a dish that’s classified as an easy task to make. through the use of elements which are common around you, you may make it in simple actions. You may make it for family or friends events, and it could even be presented at various official events. I am certain you will see lots of people who just like the Roasted Red Pepper and Tomato Soup dishes you make.

Alright, don’t linger, let’s practice this roasted red pepper and tomato soup formula with 9 elements which are surely easy to acquire, and we have to process them at the very least through 5 measures. You should commit a while on this, so the resulting food could be perfect.

Composition for Roasted Red Pepper and Tomato Soup:

1. Take 2 Tbsp of olive oil
2. Give 1 - onion, chopped
3. Require 2 - large red peppers, seeds removed and roughly chopped
4. Make ready 2 cloves for garlic, chopped
5. Prepare 600 g (21 oz) for ripe tomatoes, quartered
6. Require 1 - x 400g (14oz) tin chopped tomatoes
7. Make ready 4 cups - chicken stock or vegetable stock
8. Take 1 Tbsp - chopped fresh basil, to garnish
9. Take of Extra virgin olive oil, to garnish

Roasted Red Pepper and Tomato Soup step by step:

1. Heat the olive oil in a large saucepan. Sauté the onion, peppers, and garlic for about 5 minutes. Add the fresh tomatoes and cook for another 3-4 minutes.
2. Add the tinned tomatoes, the stock and 1 (250ml) cup of water. Bring to the boil, reduce the heat and simmer for 30 minutes.
3. Remove from the heat and allow to cool a little. Purée the soup in batches in a food processor or with a hand-held blender. Strain through a coarse sieve and add a little extra stock, if desired.
4. Roasting the vegetables gives the soup a delicious flavour. Simply halve the onions, tomatoes and peppers, place them on a lined baking tray. Drizzle with a little olive oil and roast in a 200°C (gas mark 6) oven for 60 minutes, turning the onions and peppers once. Next, peel the skin from the cooked peppers and tomatoes. Add the vegetables to the soup.
5. Season to taste with salt and freshly ground black pepper. Serve hot, and garnished with the basil and a drizzle of extra virgin olive oil. Serve Hot with bread.

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