Roast Tomato and Bell Pepper Soup with Garlic Butter Toast

Do you know that awful season between monsoon and winter when everyone falls sick? One day, I decided to treat myself and my boyfriend to a delicious soup; something hearty, warm and really healthy. We both had the sniffles and yet had the appetite of monster.

The soup was not really quick and easy. It requires a little bit of effort to make. In the end, it was all worth it. While I worked on the soup, my boyfriend made some delicious garlic butter.

This recipe can be adjusted according to your liking. You can add or substitute ingredients. This is a very versatile soup and can easily be your entire meal. Just remember to buy the freshest and the juiciest tomatoes for this. Fresh herbs help a great deal too. If I could, I would have used parmesan cheese to garnish the soup. But, any hard cheese works equally well.

 So, let’s get started on the recipe…

Roast Tomato and Bell Pepper Soup with Garlic Butter Toast
Roast Tomato and Bell Pepper Soup with Garlic Butter Toast

Ingredients

For the soup:

Tomatoes – 5 nos. Cut in quarters

Onions – 3 nos. Cut in quarter

Garlic – 6 cloves lightly crushed

Red Bell Peppers – 3 nos.

Vegetable or chicken stock – 3 cups

Basil – 3 tbsp finely chopped

Olive oil – for cooking

Salt – to taste

Pepper – to taste

Sugar – to taste

Parmesan or cheddar cheese – grated for garnish

For the garlic butter

Butter – 2 tbsp

Garlic – thinly sliced

Method

For the soup:

In a baking tray, line the tomatoes, onions and garlic. Drizzle olive oil over it and season with salt and pepper. Pop it in the oven and roast for 40 minutes at 180 degrees Celsius. In the meanwhile, take the whole bell peppers and rub some oil on them. Keep it in direct flame and roast it till the skin is blackened and charred. Once it reaches that stage, put the hot, blackened bell peppers in a zip lock bag. Keep it in for 5 minutes. Take the peppers out of the bag and peel the skin off. This technique makes peeling easier.  Wash the peppers, de-seed and chop roughly.

By now, your vegetables must be roasted. Take them off the heat and blend the vegetables into a puree. Leave a little bit of chunks if you like. Add the roasted peppers and blend it too. In a large vessel, add some olive oil and heat it. Throw in the puree and the stock. Taste to adjust the seasoning. I prefer having it chunky. You can strain the soup if you want. Let the soup simmer for about 10 to 15 minutes. Add the chopped basil toward the end. Serve the soups in large bowls and grate the cheese over it. Serve with garlic toast.

For garlic butter:

In a small bowl, mix together the garlic and butter. Pop this mixture in the microwave for 30 seconds. Smear this over toast and serve with the soup.

Tip: If you want to save time, Simple fry the tomatoes in oil and add canned tomatoes. You can acquire the roasted flavour from the bell peppers.

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