Great Recipe For Roast Red Pepper Soup!
October 27, 2009
If you enjoy soups, especially during the winter – this red pepper soup recipe is just right for you. It’s very good for you and it’s simple to make. You don’t have to buy any fancy ingredients here.
If you go down to your local vegetable seller, you can buy a lot of red peppers for a small amount of money. It’s cheap to make and tastes great. If you want, you can use stock that you have made yourself, or you can always use store-bought stock, or stock powder.
Either way you will end up with a great tasting soup. However, home-made is often nicer and better for you.
This is the recipe for red pepper soup. It will make up to 2.8 litres (or 5 pints) and you should allow about an hour for cooking.
Here are the ingredients. Remember that fresher is always better.
Six good sized bell peppers
1.7 litres of water
Two cubes of chicken stock
Four average sized carrots – washed, peeled and diced up.
Four celery sticks – washed, peeled and diced up
Two medium sized potatoes – diced up
Two medium sized onions – diced up.
Four big cloves of fresh garlic – chopped very finely
One tin of diced and peeled tomatoes – 400 grams
A big handful of basil, chopped
You can add some salt and pepper to taste
Cut up the bell peppers; remove the stalk part and the seeds. Cover lightly with oil and bake these for 20 minutes at 180°C. Let them cool and remove the skins. Slice them up finely and put them aside. Put your other vegetables in a large saucepan.
Put in the water and also the stock. If you blend these it will help a lot. Boil and then let cook for a few minutes. Let this simmer for thirty seconds. Put in the tomatoes and the peppers, and leave the entire concoction simmering for about ten to fifteen minutes.
Add the seasoning now and the basil. It’s best to put the liquid in a food processor now and blend it up until nice and thick. Use the cream when serving.
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