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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Roasted Red Pepper and Tomato Soup Recipe

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This recipe for Roasted Red Pepper and Tomato Soup is from Tullett Family's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
3 tbsp extra-virgin olive oil, plus extra for drizzling
1 medium red onion, peeled and roughly chopped
6 large ripe plum tomatoes, roughly chopped
600 ml hot vegetable stock
10 basil leaves, plus extra to garnish
200 g roasted red peppers in brine, drained and roughly chopped
Double cream, for drizzling
Salt and white pepper, to taste

Directions:
Directions:
METHOD
1. Heat the oil in a medium saucepan and fry the onion over a medium heat for 2 minutes. Stir occasionally with a wooden spoon.
2. Add in the tomatoes and continue to cook for a further 2 minutes. Keep stirring.
3. Pour in the vegetable stock, add the basil leaves and chopped, roasted peppers and bring to the boil. Reduce the heat and simmer for 10 minutes. Stir occasionally.
4. Remove the saucepan from the heat and use a hand blender to blitz into a smooth soup.
Season with salt and white pepper and serve in warmed bowls, garnished with a few basil leaves, a drizzle of cream and some extra virgin olive oil.

Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
About 20 mins

 

 

 

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