14 Feb Roasted Red Pepper Tomato Soup
Ingredient Notes
- Canned Tomatoes/Passata: These add a great depth of flavour and are doing a whole lot in the dish. The better quality you can get the silkier your soup will be as there tend to be fewer seeds. You also want to get just pure tomatoes, no additional salt or sugar or basil and garlic etc.
- Red Peppers: It doesn’t have to be red! Red just goes nice with the tomatoes and the flavour seems to match the colour. You can use a combination of orange and yellow the final colour will just be different.
- Vegetable Stock: I have used cubes/powder here, not the pre-mixed vegetable stock you get in cartons or pouches. Even then the powder I use is not the cubes you get in-store, it’s a big tub of powder that dinner ladies use. It’s advertised as the same powder as the cubes but the flavour is 100% better. Normal powder will work great too though!
Cooking Notes
- Pinches of salt: There is quite a few ‘pinch of salt’ instructions throughout the recipe. This is because the soup is really simple but you want to maximise the flavour from each ingredient. Adding a pinch of salt at every stage allows each ingredient to bring its flavour out before you move on to the next layer of flavour.
- Reheating: This makes a lot of soup so is perfect for serving throughout the week. For best results add the desired portion into a saucepan and heat on low for 5-10 minutes, stirring occasionally. Make sure in between stirring you to cover with a lid so that the soup doesn’t reduce and become thick. If microwaving reheat in increments of 2 minutes until piping hot. With an 800 watt microwave, it takes around 5 minutes.
Roasted Red Pepper Tomato Soup
Come inside the tavern and warm yourselves up with this easy twist on a comfort classic - vegan of course.
Servings: 7 people, 14 hobbits, 70 fairies
Equipment
- Blender/Hand Blender
Ingredients
- 6 Red peppers, whole
- 2 White onions, sliced
- 4 Cloves of garlic, chopped
- 400 g Can of peeled plum tomatoes
- 400 g Tomato passata
- 700 ml Vegetable stock
- 2 tbsp Olive oil
- 1 tbsp Vegan butter
- 1.5 tsp Chilli flakes (totally optional, add more or less)
- Sea salt, to taste
- Black pepper, to taste
To serve
- Vegan cream
- Chilli flakes
- Chopped parsley
Instructions
- Start by roasting the peppers. Put your grill on the highest setting, place all peppers onto a baking tray lined with parchment paper. Grill for around 20 minutes, turning until all sides are charred.
- When the peppers are charred, transfer them to a bowl and cover with a plate to let steam for at least 20 minutes.
- In a large pan over low heat add the olive oil and butter so they infuse together.
- Add in the onions along with a pinch of salt and give it a good mix. Make sure to sweat them until soft, around 15 minutes.
- Add in the garlic with another pinch of salt and fry until fragrant, 3-4 minutes.
- Add the canned tomatoes and passata with another pinch of salt and give it a good mix and let heat through for around 2 minutes.
- Now add in the stock and chilli flakes. Mix and bring to a boil then simmer for 15 minutes with the lid on ajar.
- While the soup is simmering, start peeling your peppers. You want to remove the skin, the seeds and any white pith so you are just left with the flesh. Roughly chop and add to the soup.
- Blitz with a blender/hand blender then check the seasoning and consistency. Add more salt and pepper if needed and leave to reduce on over low heat if you want it thicker.
- Serve with vegan cream, chilli flakes and chopped parsley.