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Before you jump to Roasted Red Pepper and Tomato Soup recipe, you may want to read this short interesting healthy tips about Suggestions For Living Green And Lowering costs In The Kitchen.
It was not really that long ago that hippies and tree huggers were the only ones to show concern about the well-being of the environment. That has fully changed now, since we all seem to have an awareness that the planet is having troubles, and we all have a part to play in fixing it. According to the experts, to clean up the environment we are all going to have to make some changes. These types of changes need to start taking place, and each individual family needs to become more environmentally friendly. The cooking area is a good place to start saving energy by going much more green.
A massive amount of electricity is definitely consumed by freezers and also refrigerators, and it’s even worse if they are working inefficiently. If you can get a new one, they use about 60% less than the old versions which might be more than ten years old. The suitable temperature settings for your fridge and freezer, whereby you’ll be saving energy and optimising the preservation of food, is 37F and 0F. Checking that the condenser is definitely clean, which means that the motor needs to work less regularly, will also save electricity.
The kitchen by itself gives you many small means by which energy and money can be saved. It is pretty straightforward to live green, all things considered. Mostly, all it requires is a little bit of common sense.
We hope you got benefit from reading it, now let’s go back to roasted red pepper and tomato soup recipe. To cook roasted red pepper and tomato soup you need 9 ingredients and 5 steps. Here is how you do that.
The ingredients needed to make Roasted Red Pepper and Tomato Soup:
- Take 2 Tbsp olive oil
- Get 1 onion, chopped
- Prepare 2 large red peppers, seeds removed and roughly chopped
- Provide 2 cloves garlic, chopped
- Use 600 g (21 oz) ripe tomatoes, quartered
- Get 1 x 400g (14oz) tin chopped tomatoes
- Get 4 cups chicken stock or vegetable stock
- Provide 1 Tbsp chopped fresh basil, to garnish
- Take Extra virgin olive oil, to garnish
Steps to make Roasted Red Pepper and Tomato Soup:
- Heat the olive oil in a large saucepan. Sauté the onion, peppers, and garlic for about 5 minutes. Add the fresh tomatoes and cook for another 3-4 minutes.
- Add the tinned tomatoes, the stock and 1 (250ml) cup of water. Bring to the boil, reduce the heat and simmer for 30 minutes.
- Remove from the heat and allow to cool a little. Purée the soup in batches in a food processor or with a hand-held blender. Strain through a coarse sieve and add a little extra stock, if desired.
- Roasting the vegetables gives the soup a delicious flavour. Simply halve the onions, tomatoes and peppers, place them on a lined baking tray. Drizzle with a little olive oil and roast in a 200°C (gas mark 6) oven for 60 minutes, turning the onions and peppers once. Next, peel the skin from the cooked peppers and tomatoes. Add the vegetables to the soup.
- Season to taste with salt and freshly ground black pepper. Serve hot, and garnished with the basil and a drizzle of extra virgin olive oil. Serve Hot with bread.
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