Pre heat oven to 200ÃÂC/gas mark 4. Place the pepper & onion halves (cut side down) along with the plum tomatoes & garlic cloves into a baking tray & drizzle with the olive oil. Bake at the top of your oven for 30 mins or until the vegetables are roasted & tender.
melt down the butter in a large pan over a medium heat and saute the chopped celery for 4-5 mins. Not too hot, don't burn the butter.
up the vegetable stock adding the tomato puree, sundried tomato paste & the chilli flakes. Mix well and then add to the sauteed celery. Remove from the heat.
the baked vegetables are ready remove the peel from the onion & garlic cloves roughly chop them & add them to the pan along with the plum tomtoes. Place back on to a low to medium heat & using a hand blender blend until the soup is smooth.
to taste & gently simmer until the soup is at a comfortable edible temperature. Do not allow the soup to boil. Serve with ciabatta bread & enjoy the moment.
Four Tomato & RedPepperSoup from Tinned Tomatoes. The No Waste Food Challenge is next as I used up my tomatoes & peppers and is being hosted by Utterly Scrummy and originates from Elizabeth’s Kitchen Diary
Place the garlic, celery, onion, tomatoes, pepper, sugar, balsamic and chillies in a roasting tray. The real key to the soup is the roasting of the vegetables, so the vegetables natural flavours come out the tomatoes sugars caramelize- so don’t cut out this method and adding the milk at the end balances the acidity
roastedredpepper & tomatosoup/közlenmiş kırmızı biberli ve domatesli çorba. Not only the vibrant red but the wonderful aroma of those redpeppers and tomatoesroasting away in the oven lend a spring to your step - and a corresponding spring in the appetites of your nearest and dearest
The method I use to make this Roast Sweet Potato and RedPepperSoup has become one of my favourite ways of making a quick and tasty soup, perfect when you want something that can be prepared with the minimum of fuss
Ingredients1 potato2 leeks1 large tomato2roastedredpeppers1 heaped spoon paprikamascarpone cheese1 cup single cream1 tub of cream1 cauliflower2 carrotsMethod1, Slice your vegetables and place in a pressure cooker or large casserole dish. 2, peel your tomatoes by blanching them in hot water first then squeeze to release the seeds and add to your vegetable pot. 3, In the meantime, slice the roastedredpeppers and remove the seeds inside, whilst your vegetables stew and soften. 4, Once everything is tender, puree everything in a blender and add the in the redpeppers. 1 large tomato
If you can’t be bothered with all the extra work of roasting your peppers and tomatoes yourself, go to the any good Italian deli or the Italian section of your supermarket and purchase the best bottled versions you can find
Next add the tomatoes, garlic puree and the skinned de- seeded roastedredpeppers to the onions and heat through, the tomatoes will slowly break down creating a sauce, once all the tomatoes have broken down completely add the balsamic vinegar, sugar, thyme, oregano, sea salt and black pepper, gently simmer for half an hour
Make a delicious oven roastedredpepper and tomato sauce to go with these cheesy sliders. So let’s throw some red onions, garlic, peppers and tomatoes into the oven, and blitz them with some lime juice, cilantro and oregano