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Here are the ingridients that are required to serve a remarkably good Roasted Tomato And Pepper Soup:
- You need 400 g of Plum Tomato.
- Provide 400 g of Red & yellow pepper.
- Provide 2 clove of garlic.
- Take 1 of roughly chopped onion.
- Get 3 tbsp of tomato paste.
- Use 700 ml of water.
- You need of Olive oil for drizzle.
- Use of Cream (optional).
- You need to taste of Salt.
- You need of Gastric/ Garnish.
- Provide 2 tbsp of Balsamic Vinegar.
- Use 10 g of sugar.
Ready with the ingridients? Here are the instructions on serving Roasted Tomato And Pepper Soup:
- Cut all the tomatoes, pepper, onions and garlic. Put in the oven tray and drizzle a little oil on the vegetables. Roast in a hot oven until well coloured..
- Put all of the pepper, garlic, onions and tomatoes in to pan with the puree and water. Simmer for 20 mins..
- Liquidise then adjust seasoning and flavour using a gastric made from the balsamic and sugar. (by reduction).
- Push through a conical strainer, sieve or use the electric blender to blend the soup, reheat..
- Check and adjust the consistency. Serve in a bowl, decor with a few drops of gastric and cream. (optional).
Tomato soup is one of my favorites. I dug into our archives for a post I wrote years ago about an Egyptian Tomato Soup recipe, but it was spicy, and I So I went to work on the recipe, adding sweet red roasted peppers, using olive oil instead of butter to fry the onions and garlic, and leaving out the. Red peppers are roasted under the grill, then cooked with tomatoes, garlic, paprika and thyme. The soup is pureed and thickened with a roux to create this creamy, slightly spicy, tomato soup. Add half-and-half and basil, and puree using a hand held immersion blender until smooth.
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