Friday, 27 April 2012

Friday Feast - Red Pepper and Tomato Soup

This is a really yummy-licious soup, well worth the effort I promise!
The most work goes into skinning the peppers and the chilli, but when I made it recently the two-legged mouse was back into the kitchen for 'seconds' like greased lightning so I think it just might have been a hit :)

Red Pepper and Tomato Soup

Serves 4 - but not a drop was left between two of us

3 red peppers, quartered and cored
½-1 red chilli, deseeded
1 red onion, peeled and cut into wedges
2 cloves garlic, peeled and left whole
A few sprigs of thyme
2 tbsp olive oil
400g can chopped tomatoes
600ml (1 pint) hot vegetable stock
Salt and ground black pepper

Set the grill to medium. Put the peppers and chilli, skin-side up, with the onion, garlic and thyme on a sturdy baking tray. Mix in the oil and put the tray under the grill until the skin on the peppers blisters and browns, about 10-12 mins. Turn the onion wedges halfway through cooking. Cool for a few mins, then peel the skin off the peppers and chilli.The best way to do this is to put the grilled peppers and chili into a sturdy poly bag and twist or seal the top, leave for 10 minutes or even 15 minutes. This helps to soften the skin and makes peeling so easy. Don't be impatient as I was, the last ones from the bag that I peeled were so much easier to do so 15 minutes would be about right.

Tip the vegetables into a large pan, scraping in the juices as well. Add the can of tomatoes and the hot stock. Bring to the boil and simmer for 10 mins. Whizz with a stick blender (or use a liquidiser if you don't have a stick blender), then season. Pour into a jug and then into hot mugs or bowls.

Things I do: First of all, for anyone who doesn't like chillies, even though the roasting and skinning really mellows the chilli - just leave it out, the slight hint of chilli heat won't be there but the soup will be just as good. I couldn't find thyme (yet again) at the supermarket so I just added a little pinch of dried when everything was popped into the pan to be simmered.

This would be just fine as a 'starter' for four people, but would only serve two or possibly three of you as a supper dish. Fresh crusty bread is lovely with it of course :)




Anonymous said...

Yummy, that looks tasty Di and I could probably have that on Weight Watchers as there's no naughty's in it. Hubby and I love homemade soup so will defo give this a go. Thanks for the share :)

Have a great Friday xx

Annie said...

You make the soup and I will bring the fresh rolls :-)
A x

Catherine said...

Looks yummy.....

Sandra (Stamping For Pleasure) said...

Mmmm . . . this I will HAVE to try! xxx

Twiglet said...

Sounds perfect - if Annie brings the rolls, I will bring the butter and grated cheese to sprinkle on top!!!

Elizabeth said...

Looks delicious and buttered fresh crusty bread would be perfect. Tomato soup is my all-time favourite, especially if it is homemade. Another winner, methinks :) Elizabeth x

Amanda said...

This looks yummy even though I don't like tomatoes or peppers lol. Hugs, Amanda x

Anonymous said...

I've made a similar soup to this that turned out great too, this one definitely looks like a winner also. A tip for the peppers that I came up with was to half them instead of quartering them as more of the skin was exposed to the grill and they didn't roll over, and the more the skin is blistered the easier it will be to peel. It's looking like soup weather here this weekend actually!


Sandra H said...

This looks and sounds really tasty Di thank you for sharing this:)x

Anonymous said...

Hubby is whizzing our soup as I type, can't wait to taste it! xx