Recipe: Creamy red pepper, tomato and garlic soup
I'm making this again tonight, it was so good. :) And with all the right ingredients (we didn't have the right spices last time). From the awesome website Just Hungry. Also check out its sister site Just Bento.
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Creamy Red Pepper, Tomato and Garlic Soup
Makes 4-6 servings.
4 large red or orange bell peppers, or a combination
1 large can (800g / 28 oz) of crushed tomatoes
5 large garlic cloves, unpeeled
1 medium onion
2-3 tbsp olive oil
1 bay leaf
1 tbsp dried thyme
1 cube vegetable stock (I used chicken 'cuz that's what we had)
water
salt and pepper
1 tbsp honey (optional)
2 tbsp lemon juice
Sour cream
Equipment needed: stick blender (immersion blender) or blender or food processor
Preheat the oven to 200°C / 400°F. Line a baking sheet with parchment paper.
Wrap the unpeeled garlic cloves in aluminum foil.
Cut the peppers in half and removed the core, stems and seeds. Put them cut side down on the baking sheet. Bake for about 30 minutes in the oven until the skins are blackened and blistering. Bake the wrapped garlic cloves with the peppers (just put the package on the edge of the baking sheet).
Take out the baking sheet. Push the peppers towards the center of the sheet, and wrap the peppers completely in the parchment paper. Leave until cool enough to handle. Peel off the skins. (Wrapping them in the paper steams them, which makes the skins come off a little easier.)
In the meantime, chop up the onion and sauté in a heavy bottomed non-reactive pot with the olive oil until transparent and soft. Add the can of tomatoes, stock cube, peeled peppers, bay leaf and thyme. Take the garlic out of the foil pouch and squeeze out the softened insides into the pot.
Bring the pot to a boil, then lower the heat and simmer until the peppers are completely tender, about 15-20 minutes. Take out the bay leaf.
If you have a stick blender (immersion blender), blend the mixture thoroughly until smooth. Or, put in a blender or food processor in batches and blend. If you want a smoother soup, strain through a sieve or strainer.
Return soup to the pot, bring back up to heat; if it's too thick add a little water until it's the desired consistency. Add the lemon juice and stir very well. Taste and if you think it needs to be a bit sweeter, add the honey. Season with salt and pepper.
Serve with a bowl of the sour cream or crême fraîche on the table, and have the diners put as much of it as they want on their soup.
Cross-posted from DreamWidth. Please comment here. | Read
comments.
>
Creamy Red Pepper, Tomato and Garlic Soup
Makes 4-6 servings.
4 large red or orange bell peppers, or a combination
1 large can (800g / 28 oz) of crushed tomatoes
5 large garlic cloves, unpeeled
1 medium onion
2-3 tbsp olive oil
1 bay leaf
1 tbsp dried thyme
1 cube vegetable stock (I used chicken 'cuz that's what we had)
water
salt and pepper
1 tbsp honey (optional)
2 tbsp lemon juice
Sour cream
Equipment needed: stick blender (immersion blender) or blender or food processor
Preheat the oven to 200°C / 400°F. Line a baking sheet with parchment paper.
Wrap the unpeeled garlic cloves in aluminum foil.
Cut the peppers in half and removed the core, stems and seeds. Put them cut side down on the baking sheet. Bake for about 30 minutes in the oven until the skins are blackened and blistering. Bake the wrapped garlic cloves with the peppers (just put the package on the edge of the baking sheet).
Take out the baking sheet. Push the peppers towards the center of the sheet, and wrap the peppers completely in the parchment paper. Leave until cool enough to handle. Peel off the skins. (Wrapping them in the paper steams them, which makes the skins come off a little easier.)
In the meantime, chop up the onion and sauté in a heavy bottomed non-reactive pot with the olive oil until transparent and soft. Add the can of tomatoes, stock cube, peeled peppers, bay leaf and thyme. Take the garlic out of the foil pouch and squeeze out the softened insides into the pot.
Bring the pot to a boil, then lower the heat and simmer until the peppers are completely tender, about 15-20 minutes. Take out the bay leaf.
If you have a stick blender (immersion blender), blend the mixture thoroughly until smooth. Or, put in a blender or food processor in batches and blend. If you want a smoother soup, strain through a sieve or strainer.
Return soup to the pot, bring back up to heat; if it's too thick add a little water until it's the desired consistency. Add the lemon juice and stir very well. Taste and if you think it needs to be a bit sweeter, add the honey. Season with salt and pepper.
Serve with a bowl of the sour cream or crême fraîche on the table, and have the diners put as much of it as they want on their soup.
Cross-posted from DreamWidth. Please comment here. | Read
comments.