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Tomato And Red Pepper Soup

Diet.Chef's picture
Ingredients
  Red bell peppers 2 Large
  Onion 1 Large, chopped
  Celery sticks 2 , trimmed and chopped
  Garlic 1 Clove (5 gm), crushed
  Vegetable stock 1 Pint (600 Milliliter / 2 1/2 Cups)
  Bay leaves 2
  Canned plum tomatoes 28 Ounce (2 Cans, 14 Ounce / 400 Gram Each)
  Spring onions 2 , finely shredded (Scallions, For Garnish)
  Crusty bread 1 (For Serving)
  Salt To Taste
  Pepper To Taste
Directions

1. Preheat the grill (broiler) to hot. Halve and deseed the (bell) peppers, arrange them on the grill (broiler) rack and cook, turning occasionally, for 8-10 minutes until softened and charred.
2. Leave to cool slightly, then carefully peel off the charred skin. Reserving a small piece for garnish, chop the (bell) pepper flesh and place in a large saucepan.
3. Mix in the onion, celery and garlic. Add the stock and the bay leaves. Bring to the boil, cover and simmer for 15 minutes. Remove from the heat.
4. Stir in the tomatoes and transfer to a blender. Process for a few seconds until smooth. Return to the saucepan.
5. Season to taste and heat for 3-4 minutes until piping hot. Ladle into warm bowls and garnish with the reserved (bell) pepper cut into strips and the spring onion (scallion). Serve with crusty bread.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Indian
Course: 
Appetizer
Method: 
Simmering
Dish: 
Soup
Restriction: 
Vegetarian
Ingredient: 
Tomato
Interest: 
Everyday, Healthy
Preparation Time: 
5 Minutes
Cook Time: 
10 Minutes
Ready In: 
15 Minutes

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