Roasted Red Pepper Soup With Tomato Feta Recipes

RED PEPPER SOUP WITH FETA CHEESE

Steps:

• In a food processor or blender, process undrained peppers with chicken broth, garlic, oregano, and basil until smooth.
• Transfer liquid to a saucepan, and heat over medium-low heat. Simmer for 5 minutes. Slowly whisk in cream, and heat through.
• Serve in soup bowls over crumbled feta cheese. Sprinkle additional feta cheese and oregano on top for garnish.

ROASTED RED PEPPER SOUP WITH TOMATO & FETA

Steps:

• Start by melting the olive oil and cooking the finely chopped onion over a low heat with the basil. Important that it doesn't take any colour. After a couple of minutes I usually add a little water then turn down the heat, cover with a lid and leave to 'sweat' for 5 minutes.
• When the onion is translucent add the tinned tomatoes. Please don't skimp when you buy your tinned tomatoes - you get what you pay for - the cherry tomatoes have an even more intense flavour. 3 large tins is exactly the right amount.
• At the same time add the red peppers. Drain them first. Simmer, covered for about 10 minutes. You can, if you wish, use fresh peppers but you will need to burn the skins and de-seed (you would need 4 large fresh red peppers - no other colour works). The ready prepared variety are much easier and there is no loss of flavour. I buy mine in a jar - they have been charred and the skin removed and are with brine/vinegar.
• Allow the soup to cool a little. Add the sweet chilli sauce - I usually add a good 'glug' - if I had to give a quantity I would say around 4 tbs - but to your taste. Dont miss it out though as it doesn't taste the same without it.
• Liquidise the soup, adding the feta cheese which you should cut into small cubes.
• Reheat to serve but don't let it boil. The flavour is so intense it is perfect as it is but, for a dinner party, you could crumble some extra feta on the top and add a bit of basil.
• A crowd pleaser and always sure to impress.

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.

ROASTED RED BELL PEPPER & TOMATO SOUP

Steps:

• Grill the peppers, turning frequently, until bla ckened all over.
• Peel off the skin.
• Gently wipe or scrape off any remaining black stuff from the outside. Cut open and discard seeds and white insides.
• Do not wash as this will flush away much of the flavour.
• Puree peppers and tomatoes in a blender or food processor.
• Strain out seeds.
• Place pepper/tomato mixture in a saucepan.
• Bring to a boil, then simmer uncovered for about 25 minutes.
• Add remaining ingredients except butter and basil.
• Simmer uncovered for 15 - 20 minutes.
• Remove from heat. Set pan in ice water and gradually whisk in butter.
• Cool, cover and refrigerate overnight. Next day, heat gently, garnish with basil and serve. Note: This soup is quite mild.
• Some people might like to add a little zing, like maybe a dash of Tabasco.
• Dave Newcombe reply:daven at primeline dot net.