Roasted red pepper soup
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | Red peppers | |
| 2 | tablespoons | Olive oil; (2 to 3) |
| 2 | Onions; finely chopped | |
| 1 | tablespoon | Fennel seeds |
| 1 | teaspoon | Soft thyme leaves |
| 225 | grams | Plum tomatoes; peeled, seeded and |
| ; diced | ||
| 1 | tablespoon | Tomato puree |
| 1¼ | litre | Vegetable or chicken stock |
| 300 | millilitres | Double cream; (optional) |
| 2 | tablespoons | Chopped fresh basil |
| Salt and freshly ground black pepper | ||
| Chilli cream and Parmesan croutons; to garnish (see | ||
| ; recipes) | ||
Directions
1 Grill the peppers for 20-30 minutes until well charred and blistered, turning regularly. Put into a polythene bag, blow up and secure. Leave to cool completely, then peel, de-seed, saving any juices and chop up the flesh.
2 Heat the oil in a large pan, add the onions, fennel seeds and thyme and cook for about five minutes until the onions are softened but not coloured.
3 Add the peppers and any reserved juices with the tomatoes, tomato puree and stock. Bring to the boil, reduce the heat and simmer for 15 minutes until the mixture has thickened and reduced slightly.
4 Place the soup in a food processor in batches or blitz with a hand-held blender, then pass through a fine sieve if you like a really smooth finish.
5 Pour back into a clean pan and stir in the cream, if using, and basil.
Season to taste and just warm through. Ladle into bowls and garnish with the chilli cream and croutons, if liked.
Converted by MC_Buster.
Recipe by: Food & Drink
Converted by MM_Buster v2.0l.