Cousin Tinas Roasted Red Pepper Tomato Soup Recipes

ROASTED RED PEPPER AND TOMATO SOUP RECIPE

Steps:

• Roast the bell peppers on a hot cast iron plate until charred all over. Transfer to a bowl and cover with plastic wrap until cool enough to handle. Peel and discard the skins and the core. Reserve one of the roasted peppers and tear it into rustic pieces. Set aside. Puree the rest in a small food processor with a splash of olive oil and a splash of red wine vinegar until a chunky sauce forms. Set aside.
• Heat up 3 tbsp of the olive oil in an enameled cast iron pot on medium low flame. Sauté the onion with a pinch of sea salt until softened and begins to get a little color. Add the red pepper flakes, bay leaf and garlic and sauté an additional minute making sure not to burn the garlic. Stir in the purred roasted peppers and smoked paprika.
• Transfer the canned tomatoes to a bowl and using your hands crush them into rustic chunks and add them to the soup pot. Stir and pour in the water. Bring to a gentle simmer and partially cover with a lid. Allow the soup to cook gently for about 45 minutes until the flavors have married and desired consistency is achieved. Adjust seasonings to your taste with sea salt. Serve hot with the reserved pepper pieces and drizzles of pesto. Garnish with the toasted pine nuts, fresh parsley and basil.

ROASTED RED PEPPER AND TOMATO SOUP

Steps:

• Roast peppers: rub oil on peppers and put them under the broiler until blackened, turn to get all sides. Put into paper bag and seal. Let rest for 15 minutes, then peel will come right off and core and seeds will fall out. Chop peppers. Reserve one chopped pepper; set aside.
• Heat olive oil over moderate heat. Add onion and garlic and cook until soft but not brown, about 5 minutes. Stir in tomato, bell peppers (except reserved), thyme, paprika, and sugar. Cook over medium-low heat until all the tomato juices have evaporated, about 25 minutes.
• Stir in chicken stock, salt and pepper, cayenne pepper, and hot sauce (if using). Bring to boiling, lower heat, and simmer, partially covered, for 25 minutes or until vegetables are tender.
• Strain soup, reserving broth. Place solids in food processor or blender, and process until fairly smooth. Add puree back into broth.
• Melt butter and stir in the flour, cook for 1 minute. Stirring slowly, add the broth/vegetable mixture. Add reserved chopped pepper and bring to boiling. Lower heat and simmer 10 minutes.
• Ladle into bowls and add 1 tablespoon of sour cream to each bowl. For a lighter soup, this is also delicious without the sour cream.

COUSIN TINA'S ROASTED RED PEPPER & TOMATO SOUP

Steps:

• Roast red peppers in oven, peel skins and cut into small pieces. Set aside.
• In a large pot, sautee onions, carrots and garlic in olive oil over med heat until soft.
• Increase heat to med-high. Add veg stock and can of tomatoes (juice and all).
• Add all other ingredients(peppers, potatoes, plum tomatoes, soup stock) and bring to boil, continue to cook over medium boil until potatoes break apart when pierced with fork.
• Add salt (approx 1tsp) at some point before finishing, I like to add fresh ground pepper too. Just season to your preference. Remove from heat.
• Put soup in blender and blend until pureed and smooth.

ODEON'S ROAST RED PEPPER, TOMATO AND CORN SOUP

Steps:

• Char the red pepper and poblano chili over a gas flame. Peel, seed and chop without rinsing.
• Peel the tomatoes by dropping them in boiling water for 30 seconds. Drain and remove the skins. Chop the tomatoes, reserving the seeds and juice.
• Blanche the corn for three mintues and when it has cooled, cut off the kernels with a bread knife. Reserve the kernels and the cobs.
• Saute the onions, garlic and leek in the olive oil until soft but not browned (about five minutes). Add the remaining ingredients (including the cobs) except for the corn kernels, pepper and Tobasco. Simmer for one hour.
• Remove and discard corn cobs and thyme. Blend the remaining ingredients until smooth in a food processor. Bring to simmer and season. If necessary, thin the soup with a little milk. Chill if serving cold.