A simple recipe that makes wholesome soup with roasted red peppers. This soup has a hint of tang and lots of flavor and homemade croutons give it the much needed crunch.
Makes: 4 servings
- For the soup
- • Red Bell Peppers, 2 medium quartered
- • Tomatoes, 2 quartered
- • Green Chili, deseeded and sliced length-wise
- • Garlic Cloves, 4-5 smashed
- • Olive Oil, 4-5 tablespoons
- • Onion, 1 large chopped
- • Tomato Paste, 1 tablespoon
- • Vegetable/Chicken Stock, 1 liter (You could dissolve 2 vegetable stock cubes in 1 liter water and use that)
- • Salt and Pepper, to taste
- • Sugar, 1 teaspoon
- • Lemon Juice, a squeeze (optional)
- For the croutons
- Bread slices, 5-6
- Oil for deep frying
- Preheat oven at 180 degrees Celsius.
- In a baking tray, toss in the red peppers, tomatoes, green chili and garlic. Drizzle about 2 tablespoons of olive oil and season with salt and pepper generously. Roast in the oven for about 30 minutes or until the skin of the pepper starts to look charred. While your peppers are roasting, you can chop the onions and get your stock ready.
- When the peppers are done, take the out and allow them to cool. Once the peppers become easy to handle take off their skins, it comes off rather easily. In the meanwhile, take a pan, add the remaining olive oil to it and saute onions in it and allow them to turn translucent (do this on low heat, onions will burn or turn brown on high heat).
- Once the onions look cooked add in the roasted peppers, tomatoes, chili and garlic along with the tomato paste and fry for about 3-4 minutes. Next, pour in the vegetable stock and let it boil. Once the soup reaches a boil, simmer it, cover and cook for about 15-20 minutes.
- Take the soup off the heat and puree it using a hand blender or a food processor, you might need to do this in batches or you'll end up with soup all over your clothes and kitchen floor, speaking from experience!
- If you think the soup is thick add in a little water to achieve the desired consistency. Pass the soup through a sieve to get rid of seeds or anything unwanted, also in batches if required.
- At this point your soup is done. All you need to do is season it well with salt and pepper. I added a dash of lemon and it brought the soup to life. If you prefer a creamier soup then skip the lemon, however, if you like soups with a bit of freshness then I highly recommend the lemon juice.
- For the croutons, chop bread in bite sized pieces and deep fry them until golden.
- Enjoy this soup warm with croutons.