Tomato and Pepper Soup
"A sharp and tasty soup loaded with flavour thats quick and easy to make."
photo by Zurie
- Ready In:
- 45mins
- Ingredients:
- 12
- Yields:
-
1 1/2 litres
- Serves:
- 4
ingredients
- 500 g onions (thats about 5 red onion sized, diced)
- 500 g tomatoes (thats probably about 6-8 normal salad sized, diced)
- 200 g red peppers (thats 2 there abouts, diced)
- 1 handful basil leaves
- 2 teaspoons red wine vinegar
- 1 teaspoon sugar
- 1 teaspoon sea salt
- 1 teaspoon smoked paprika
- 1 teaspoon black pepper
- 2 cloved garlic
- 100 ml double cream
- 15 g parmesan cheese, optional for topping
directions
- soften and brown the onions in olive oil.
- add the peppers and soften.
- add the tomatoes and cook down.
- add the garlic, salt, pepper, smoked paprika, sugar and basil leaves and cook in for a few minutes.
- Purée with stick blender (saves taking it all out of pan).
- then leave on a low simmer for 10 minutes.
- add double cream and stir in --
- serve topped with a swirl of cream, spinkle of black pepper, a little finely chopped basil and parmegano -- .
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Reviews
-
MADE FOR PAC, March 2011: This is a lovely soup. The cook's ingredient description of the 1st 3 ingredients is a bit muddled, but it works. I used fewer onions, as I thought the balance would be out if the onions weighed the same as the tomatoes. I may have used more red peppers, because I baked mine at high heat, as I wanted to peel off the skins before using in the soup. So to make up for that shrinkage I used 3 red peppers. Otherwise, all I changed was to use Tabasco instead of pepper, I added a splash of Worcestershire sauce, my soup needed a little more salt, and I added dried basil because I was out of fresh. What can I say? It was a tasty soup, Chef AskCy, thanks!
RECIPE SUBMITTED BY
First started cooking like most people with my mother and grandmother when I was a small child. Even back then I like to mess with food and create different things (pizza toast, cheese spread toasted, fried bread made by buttering the bread and toasting it under the grill..) you can see I was heavily influenced by toast back then but I was only 8 or so... By about 12 I'd started helping out on a sunday with the cooked breakfast, sometimes even doing it all. Since then I've cooked for myself and then for my family and now very extended family.
However my real passion for food took off after going on holiday and trying wonderful new dishes that I'd previously never even heard of. This meant once home I'd be having a go at recreating what I'd had... This is still what I'm doing today along with coming up with new and different twists on things and improving on recipes I've made and dishes I've had...
welcome to my World LOL
Steve
