Roasted Sweet Pepper And Tomato Soup Recipes

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ROASTED SWEET PEPPER AND TOMATO SOUP



Roasted Sweet Pepper and Tomato Soup image

Roast a few tomatoes with sweet peppers, olive oil and loads of black pepper. Simply blitz the roasted ingredients in a food processor, serve with a quick homemade basil pesto and crème fraiche.

Provided by Anina

Categories     soup

Yield 2 servings

Number Of Ingredients 11

4 large ripe tomatoes (blanched and halved)
1 cup cherry tomatoes (halved)
variety of sweet bell pepper (chopped)
20 ml olive oil
salt and black pepper (to season)
handful chopped basil
1 clove garlic (crushed)
1/2 cup grated parmesan
1 tablespoon pine nuts
2 teaspoons olive oil
creme fraiche (to serve)

Steps:

  • First off, place the tomatoes and peppers in an oven safe baking tray, drizzle with olive oil and season. Roast in the oven for about 20 - 25 minutes until done.
  • Transfer the vegetables to a food processor and blitz until smooth.
  • You can run the soup through a sieve if you like it more silky.
  • For the basil pesto, add the fresh basil, garlic, parmesan, pine nuts and olive oil in a pestle and mortar and grind to a paste.
  • Add spoonfuls of pesto to the soup, serve with crème fraiche and season to taste.

ROASTED RED PEPPER & TOMATO SOUP WITH RICOTTA



Roasted red pepper & tomato soup with ricotta image

Liven up a tomato soup with a few easy and tasty additions, including a spoonful of ricotta. It's classic comfort food and also a low-calorie, healthy option

Provided by Sophie Godwin - Cookery writer

Categories     Dinner, Lunch, Soup, Starter

Time 40m

Number Of Ingredients 11

400g tomatoes , halved
1 red onion , quartered
2 Romano peppers , roughly chopped
2 tbsp good quality olive oil
2 garlic cloves , bashed in their skins
few thyme sprigs
1 tbsp red wine vinegar
2 tbsp ricotta
few basil leaves
1 tbsp mixed seeds , toasted
bread , to serve

Steps:

  • Heat oven to 200C/180C fan/gas 6. Put the tomatoes, onion and peppers in a roasting tin, toss with the oil and season. Nestle in the garlic and thyme sprigs, then roast for 25-30 mins until all the veg has softened and slightly caramelised. Squeeze the garlic cloves out of their skins into the tin, strip the leaves off the thyme and discard the stalks and garlic skins. Mix the vinegar into the tin then blend everything in a bullet blender or using a stick blender, adding enough water to loosen to your preferred consistency (we used around 150ml).
  • Reheat the soup if necessary, taste for seasoning, then spoon into two bowls and top each with a spoonful of ricotta, a few basil leaves, the seeds and a drizzle of oil. Serve with bread for dunking.

Nutrition Facts : Calories 306 calories, Fat 19 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 22 grams carbohydrates, Sugar 18 grams sugar, Fiber 9 grams fiber, Protein 8 grams protein, Sodium 0.1 milligram of sodium

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