Super smooth roast red pepper soup

Super smooth roast red pepper soup

You probably realised this is another soup in the week time but I just love to cook soups when the weather gets colder. This one is one of my favourites I make it few times during pepper season. I discovered it goes well with the topping of basil, almonds and black olives, sometimes I add a bit of goat cheese too.

Bon Apetit.

Ingredients:

For the soup

  • 450 g red peppers, halved & de-seeded. ( I use the slim and long peppers)
  • 120-140 g or 1 x big red onion, unpeeled & roughly sliced
  • 4 Cloves of garlic, peeled and crushed.
  • 3 Sticks of celery, chopped.
  • 1 tin of plum tomatoes.
  • 800 ml Vegetable stock.
  • 2tbsp Olive oil.
  • 1tbsp Sundried tomato paste.
  • 1 very small or half of a big dried chilli
  • 25g Butter.
  • Salt & black pepper.

For the topping:

1 tbsp of fresh chopped basil

1 tbsp flaked almonds

1 tbsp of black pitted and chopped black olives

 

Method:

 

  1. Pre heat oven to 200C/gas mark 4. Place the pepper & onion halves along with the plum tomatoes & garlic cloves into a baking tray & drizzle with the olive oil. Bake at the top of your oven for 30 mins or until the vegetables are roasted & tender.
  2. Meanwhile melt down the butter in a large pan over a medium heat and saute the chopped celery for 4-5 mins. Not too hot, don’t burn the butter.
  3. Make up the vegetable stock adding sun dried tomato paste & the chilli flakes. Mix well and then add to the sauteed celery. Remove from the heat.
  4. When the baked vegetables are ready place them, together with  the celery and vegetable stock in the pot and put on to a low to medium heat. Gently heat it up and then,  using a hand blender,  blend until the soup is smooth.
  5. For the silky smoothness press the soup through the sieve.
  6. Now, the topping. Place all ingredients on preheated frying pan and roast it until almonds start to change colour to golden. Set aside util you need it.
  7. To serve- season the soup  to taste & gently simmer until the soup is at a comfortable edible temperature. Do not allow the soup to boil. Place in the bowls and decorate with topping and serve with fresh ciabatta bread.

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