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- Dish type
- Vegetable soup
- Tomato soup
- Tomato pepper soup
Sweet red peppers and passata make a beautiful red soup that is sophisticated yet simple to prepare. For a mid-week supper, garnish the soup with fresh herbs instead of crème fraîche and serve with wholemeal bread.
85 people made this
- 1 long French loaf
- 3 tbsp pesto
- 1 tbsp extra virgin olive oil
- 1 onion, coarsely chopped
- 1 garlic clove, chopped
- 675 g (1½ lb) red peppers (3–4 peppers, depending on size), seeded and coarsely chopped
- 300 ml (10 fl oz) vegetable stock, preferably home-made light or rich
- 300 ml (10 fl oz) passata
- 1 tsp chopped fresh thyme or ½ tsp dried thyme
- ¼ tsp ground cinnamon
- 1 tsp sugar
- salt and pepper
- To garnish
- 6 tbsp half-fat crème fraîche
- 6 sprigs of fresh basil
MethodPrep:25min ›Cook:25min ›Ready in:50min
- Preheat the oven to 180ºC (350ºF, gas mark 4). Cut the French loaf across in half so that it will fit into the oven. Cut each half into 3.5 cm (1½ in) thick slices, leaving the slices attached at the base. Hold the slices apart and spread each one thinly with pesto, then press them back together. Wrap the bread in foil and set aside.
- Heat the oil in a saucepan. Add the onion and garlic and fry gently for 5 minutes or until softened but not browned. Stir in the peppers and cook for a further 5 minutes, stirring occasionally. Pour in the stock and remove from the heat.
- Place the bread in the oven to heat for 15 minutes. Meanwhile, purée the soup in a blender until smooth. Return the soup to the pan and stir in the passata, thyme, cinnamon and sugar. Heat the soup gently without allowing it to boil. Season to taste.
- Ladle the soup into warm bowls and garnish each portion with a spoonful of crème fraîche and a sprig of basil. Serve with the hot pesto bread.
Some more ideas
Plain low-fat yogurt or fromage frais can be used instead of crème fraîche. * For a spicy version, add 1 seeded and finely chopped fresh red chilli with the onion, or a dash of Tabasco or other chilli sauce with the final seasoning. * For a tomato and carrot soup, use 675 g (1½ lb) diced carrots instead of the red peppers. After the stock is added, cover the pan and simmer the carrots for 10 minutes or until they are tender. Finish as in the main recipe, omitting the sugar. * Add 450 g (1 lb) coarsely chopped leeks and 4 sliced celery sticks with the onion instead of the red peppers. Cook for about 15 minutes or until the leeks are softened before adding the stock. Purée the soup and finish as in the main recipe, omitting the sugar.
Red peppers are an excellent source of vitamin C – weight for weight they contain over twice as much vitamin C as oranges. They also provide good amounts of carotenoids and bioflavonoids – both antioxidants that help to protect against heart disease and cancer. * Tomatoes contain lycopene, a carotenoid compound and a valuable antioxidant that is thought to help protect against prostate cancer. Lycopene is enhanced by cooking and so is most readily available in processed tomato products, such as canned tomatoes, tomato purée and passata.
Each serving provides
Excellent source of vitamin A, vitamin C. Good source of folate, vitamin B1. Useful source of niacin.
Reviews & ratingsAverage global rating:(7)
Reviews in English (7)
We really liked this. I didn't add the creme fraiche or basil at the end but it turned out perfect. Will definitely be making this again.-18 Sep 2013
I'm afraid I didn't really like this soup but wonder whether I did something wrong.I added everything apart from the cinnamon and had to put a whole tub of creme fraiche in to make the soup taste less bitter. I won't be making this again-27 Sep 2012
I have made this soup several times my family lover it! You really need to add the sugar and cinnamon to take away the bitterness. I have had it with and without the creme fraiche and it's delicious either way..my husband and son prefer it with a swirl of cream.-14 Oct 2015
Chicharrones are typically made by frying pork skin, but this meat-free twist from chef Greg Biggers uses tomatoes. Biggers used them to garnish a starter of goat cheese, prosicutto, and green garlic, but they are also great for snacking.
- 3 large garlic cloves
- 5 medium heirloom tomatoes, halved
- 2 tablespoons white balsamic vinegar
- 1/2 cup vegetable stock
- 1 sprig fresh rosemary
- 1 sprig fresh thyme
- 3 whole coriander seeds
- 3 whole white peppercorns
- 1/2 teaspoon red pepper flakes
- Salt and pepper to taste
- 1/2 cup tapioca starch
- Canola oil for frying
Preheat the oven to 350°F. Wrap the garlic cloves in foil. Roast in the oven until soft and fragrant, about 30 minutes. Set aside.
Meanwhile, heat a large sauté pan over high heat until very hot. Place the tomatoes in the pan, cut side down, and cook just until they&rsquore blackened and charred, about 2 minutes on each side. Transfer to a food processor and purée until smooth. In a large saucepan, combine the tomato purée with the white balsamic vinegar and vegetable stock. Reserve.
Remove the garlic from the foil packet and let cool. Peel the cloves. Wrap the garlic cloves, rosemary, thyme, coriander, white peppercorns, and red pepper flakes in a large piece of cheesecloth and tie with kitchen string. Add to the tomato mixture and bring to a boil over high heat. Cover and lower the heat to medium. Simmer for 40 minutes. Remove the cheesecloth-wrapped aromatics and discard. Season the tomato mixture with salt and pepper and let cool until it&rsquos slightly warmer than room temperature, about 30 minutes.
Add 1 1/3 cups of the tomato mixture to a medium saucepan and heat over medium heat. Whisk in the tapioca starch. Continue whisking until the mixture comes to a boil. Continue to cook until it becomes very thick and gummy, like a glob of silly putty. Pour the mixture onto a Silpat-lined baking sheet. Use an offset spatula to spread it to a thickness of a quarter of an inch. (This will take some effort.)
Place the baking sheet in the oven and let the mixture dry out for 12 hours, until it&rsquos shiny and hard like glass. Remove from the oven and let cool for 30 minutes. Refrigerate the baking sheet for another 6 hours, until the glass is very crispy.
Break the tomato glass into large uneven shapes. Heat 2 inches of oil in a heavy bottomed pot to 400°F. Fry the pieces very quickly, until they puff up, about 30 seconds. Transfer to a paper towel&ndashlined plate to let the excess oil drain off.
If not using immediately, store in an airtight container for 1 to 2 days.
Roasted Red Pepper and Tomato Soup
This roasted red pepper and tomato soup could not come at a better time. The slow oven roasted vegetables give this soup a depth of flavor you will never find in a can. Our family’s favorite easy lunch is soup and grilled cheese sandwiches and this soup did not disappoint.
While looking for a way to enjoy my never-ending bounty of fresh tomatoes coming out of my garden, I decided to make my husband’s favorite soup. One of our local restaurants, P&M’s Kouzzina, serves this incredible roasted red pepper soup that makes it very easy to convince my husband to go there for lunch or dinner.
I’ve tried so many different store bought soups but they never comes close to P&M’s roasted red pepper and tomato soup. Of course not. Nothing can replace freshly made soup.
I was so excited to try out this recipe for roasted red pepper and tomato soup inspired by a similar recipe from Café Delites. I loved how they used potato to thicken the soup instead of using cream! They must have some serious love of garlic however because when I made the recipe as is, the garlic was potent. I cut back on the garlic, but if you love garlic, feel free to add some extra cloves.
With the weather starting to cool down, I’ve started digging out the warmer clothes and food wear. We cuddle a little closer around the nighttime fires. Our morning walks are crisp and we put our hands in our pockets to keep our fingers warm. My daughter eagerly slurps at her hot chocolate to warm her up after we come back from our walks. We’re sad to see summer go but look forward to the beauty of fall.
The approaching cooler weather encouraged some of my Canadian Food Creatives (#CDNFoodCreatives) friends to collaborate on a list of delicious soups and stews that will warm you from the inside. Nothing is more comforting then a warm bowl of soup or stew. You will want to keep this list handy for the coming colder months.
Roasted Pepper and Tomato Soup
Soups are here to stay. It’s almost like our bodies know they need warmer food to deal with the colder weather. It’s like I’m constantly craving soup or stews these days. Whenever I’m thinking of a new recipe it comes in the form of either a stew or a soup. What can I say the body knows what it wants. So, last week when I got a box of tomatoes I was sold. I simply had to make a tomato soup before the season is over. Instead of roasting the tomatoes this time I decided to roast the peppers to add to it. And since we are adding peppers we might as well add a little heat to it. Just a little bit red chili flakes will do the trick. To balance out the strong flavors I add just a little bit of coconut cream to the bowl when serving.
We are so used to having tomatoes year-round now that we don’t pay attention to what is in season anymore. Technically tomatoes grow from May through October. Specially here in Holland you can get tomatoes all year long. But that doesn’t mean we should be eating it all year long. I’ve undergone quite a transformation during this tomato season. At the start I didn’t care for tomatoes at all. But I discovered the more you know, the more you can enjoy it. So, I found different types of tomatoes and their uses. Discovered which one I like better and also went to Italy and bought myself some extremely deliciously sweet tomatoes. To complement the sweetness of the tomatoes I decided to roast the bell peppers for a little smokey flavor to the soup.
Dealing with Nightshades
This soup contains a lot of nightshades as we are using both tomatoes, bell peppers and chili flakes. Of course if you have an intolerance for nightshades you shouldn’t be making and eating this soup. It’s that simple. This is not a case of you could possibly substitute this with that. Just don’t eat it. However, if you can manage it I would advise to peel the tomatoes or strain the soup to remove the skin. It’s an extra step but it helps your body process the tomato better. The harmful element alkaloid is mostly found in the skin of the tomato. So it’s definitely worth the extra step.
Summer Tomato Pepper Braised Chicken Breast
This is the time to be cooking with tomatoes. When I was a kid we had a garden and we grew tomatoes (amongst of things) and we would go pick tomatoes from the garden, wash them and sprinkle a little salt on them. We ate those soft, juicy red tomatoes like we were eating apples. That experience alone, always has me looking forward to the summer food treats that come in the warmer months. Now as far as this recipe goes, you can place a check mark next to, is it quick? Is it good? Is it easy? And is it inexpensive. Yep, yep, yep and double yep. Nothing left to say but&hellip
Forks and Knives Up, People!
2 tablespoons canola oil
2 boneless chicken breast
½ cup onion rough chop fine/small
1 red bell pepper
2 tablespoons minced garlic
1 1/2 cup fresh tomatoes rough chopped
½ cup water
1 teaspoon seal salt
½ fresh ground black pepper
2 tablespoons flat (Italian) parsley chopped
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Add oil to medium skillet or thick bottom saucepot over moderate heat. Season the chicken breast with salt and pepper on both sides. Place chicken breast in the pan skin side down. Cook for 2 to 3 minutes caramelizing the skin. Turn chicken breast over and cook for another 2 minutes. Remove chicken from the pan and set aside. Add onions, peppers, and garlic to pot and cook for 2 to 3 minutes, allowing the vegetables to sweat and the flavors to marry together. Add the tomatoes and water and stir and scrape the bottom of the pan releasing the good bits. Add the chicken to the pan. Take a spoon and make sure there is tomato sauce on top of the chicken and place pan in the oven. Cook for an additional 5 to 7 minutes or until the internal temperature reaches 165. Remove pan from the oven, check seasoning and add parsley.
Roasted Red Pepper and Tomato Soup Recipe
Tomatoes and roasted red peppers are a match made for each other. We love to celebrate their complimentary flavours in a sweet, roasted soup recipe. Roasting red peppers brings out an incredible sweetness that can elevate any dish. We love to add them to salads, sandwiches and most of all (of course!) soups.
Red peppers can be grown in a field or greenhouse. The field season availability is usually in the later months of summer. Summer farmer’s markets are filled with brightly coloured heirloom peppers, but in Canada, our summer season is short. Since greenhouses can mimic warmer climates, red peppers can be purchased nearly year round.
We take the work out of this soup recipe with our convenient Tomato Basil Soup. If you know you’re going to be short on time during the week, feel free to prepare the roasted red peppers ahead of time!
Roasted Red Pepper and Tomato Soup Recipe
- 1 package of our Tomato Basil Soup
- 2 red peppers, halved and deseeded
- 1 tbsp apple cider vinegar
- 1 tbsp oil
- optional: 1/4 cup cream or milk for creaminess or red pepper flakes for spice
Toss the halved red peppers in oil and lay on a baking sheet. Bake for 30-40 minutes at 350 degrees while flipping once. Once the peppers have browned and are soft, remove them from the oven.
Heat your Tomato Basil Soup on medium-low until heated. Add the soup to a blender along with the roasted red peppers and apple cider vinegar. Blend until smooth. Pour into bowls and enjoy! Serve with fresh herbs, grated cheese or croutons.
We hope you enjoyed this soup recipe! We love knowing what local foods and recipes you’re whipping up. Be sure to follow us on Facebook, Twitter, Instagram and Pinterest, and tag us with your creations. You can also follow the conversation by following #eatlocal.
Red pepper and Tomato Soup
Every family has those meals when it’s become not only a tradition but a ‘go-to’ when it comes to the good old British weather, when it’s cold and damp this is definitely one to warm you up. If we’re suffering from a cold and don’t feel like eating much, this is what every sniffly nose in the house could do with a bowl and even if we are holding a dinner party we break this recipe out. I use the term dinner party very loosely here as what I mean, is when teddies ‘Jezzabella’ and ‘Paisley’ (I know, an odd name for a bear) come to eat dinner with us. If needs be I will actually set extra places out for them on the table and even put a bit of soup in their bowls but ultimately this is great as a starter as you don’t need too much of it to warm you up, or it works well as a nice lunch with a bit of bread for dipping. Whenever you want to eat it, I’m sure your Jezzabellas and Paisleys will enjoy it.
- 500g roasted red peppers, drained
- 500g halved cherry tomatoes
- 2 garlic cloves
- 1 vegetable stock cube
- 2 tsp of paprika
- 1 tbsp of olive oil
- 2 tbsp of ground almonds
Add peppers to a blender with the tomatoes, garlic, vegetable stock cube. Add the olive oil and paprika. Then get a jug of water, you should only need around 100ml and add the water into the mixture, keeping a little behind just incase you need to thin the soup more. Add the ground almonds then place the lid on the blender and mix.
-Top tip – make sure you actually find the lid to the blender before hand, please don’t make the mistake I did and think you can do it without the lid, your kitchen will look like a crime scene and it takes a good few washes of the teddy bears to get the smell of garlic out of them. Absolute nightmare.
When you’re happy with the consistency of the soup in the blender, transfer over to a pan on the hob and heat gently until it is piping hot and season to your own tastes with salt and pepper. At this stage sometimes if I’m feeling a little groggier then I add a dash more paprika and pepper just so it’s a little warmer and helps us sweat out those nasty germs. As I said before you can serve it with plain bread or have it toasted for a hearty lunch.
It’s as easy as that. Soup is one of those dishes that people think (me included) takes too much effort to make, but it really is as simple as just blitzing your ingredients and heating it up in a pan. It can be as much effort as you want and there’s nothing more satisfying that sniffly children being quiet for a good 10 minutes whilst they eat it up.
Place olive oil in a medium pot and set over medium heat. When the oil shimmers, add in the noodles, herbs, onion, tomatoes, peppers, wine, and red pepper flakes (if using).
Bring mixture to a boil then cook, stirring frequently so the pasta doesn’t stick, until the pasta is al dente, about 12 to 15 minutes. Add some more water or some broth if the pasta starts to get dry. Serve immediately topped with fresh basil, lemon zest, and/or shredded cheese.
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Aida is a food and travel expert, author, chef, Food Network personality, founder of the travel services company, Salt & Wind Travel, and partner at the creative agency and educational platform, Border Free Media. She has made her career in food travel media and hospitality and has crisscrossed the globe to search out the best food destinations.
After graduating from the Cornell Hotel School and Le Cordon Bleu Paris, she joined CHOW Magazine where she ran the test kitchen and worked as Food Editor. Aida then moved to television, hosting the Food Network show, Ask Aida, FoodCrafters on the Cooking Channel, In The Pantry on Yahoo!, and the TasteMade series, Off Menu. Her cookbook, Keys To The Kitchen, is a go-to for home cooks who want to become more adventurous cooks and the Travel Guides For Food Lovers series she has co-authored are beloved among food travelers.
Through Border Free Media, Aida shares the lessons she’s learned as an entrepreneur with other creative businesses. From teaching our Cooking Club classes to cohosting our group trips, in all that she does Aida aims to help discerning travelers taste the world.
Recipe: Egyptian Tomato Soup
If you know me just barely, you know that I’m summer’s biggest fan, and after 20 winters in the Northeast, I still moan and groan over winter’s double-whammy: no fresh vegetables in season and freezing temperatures. So today, in frigid Brooklyn, I give you a piece about a hot tomato soup a friend brought back from a recent trip to Egypt. For me, tomato soup is summer food at its best, but a can of quality tomatoes can evoke fond memories of July and August, when the sun shines and the muscles are more relaxed.
My friend Patti Londre is the one who came up with this idea after visiting Egypt in the middle of summer and noticing that blazing hot tomato soup was a staple. This is her recipe, reconstructed in her mind after many bowls in Cairo.
When summer is actually in session and you can make this with freshly picked tomatoes, have it chilled with a warm baguette and soft butter, or eat it blazing hot, like an Egyptian. But for these cold days, a warm soup — quick to prepare, with flavors of warmer months — is all I need.
What Is Pepper Casserole?
This casserole combines peppers, meat, and seasonings for a delicious and wholesome dinner idea. My family loved it…even my picky eaters. They loved this casserole as much as they do my cheese stuffed peppers. To make this, you’ll need:
- Ground or Minced Beef
- Uncooked Rice
- Tomato Paste