Wednesday, August 18, 2010

Has any1 out there got a foolproof,easy recipe 4 tomato and red-pepper soup please?

TOMATO AND SWEET RED PEPPER SOUP





SOUP:





5 tbsp. unsalted butter


1 tsp. olive oil


1 lg. onion, peeled, quartered %26amp; thinly sliced


4 tomatoes (6 oz. each), peeled, seeded %26amp; chopped (3 c.)


2 sweet red peppers (6 oz. each) cored, seeded %26amp; diced (2 1/2 c.)


1 tbsp. fresh thyme leaves or 1 1/2 tsp. dried


2 tsp. sweet paprika


1/8 tsp. sugar


6 c. chicken stock or chicken broth


Salt %26amp; pepper to taste


1 1/2 tbsp. all-purpose flour


3/4 c. dairy sour cream or heavy cream





GARNISH:





1 c. finely diced ripe tomatoes


1 c. finely diced sweet green pepper


2-3 tbsp. snipped fresh chives





1. Prepare Soup: Melt 3 tablespoons of the butter and the olive oil in large casserole over moderate heat. Add onion and cook until soft, but not browned, about 5 minutes. Stir in tomato, red pepper, thyme, paprika and sugar. Cook over moderately low heat until all tomato juices have evaporated, about 25 minutes.


2. Stir in chicken stock and salt and pepper to taste. Bring to boiling. Lower heat and simmer, partially covered, for 25 minutes or until vegetables are tender.





3. Strain soup, reserving broth and solids separately. Place solids in food processor or blender, working in batches if necessary. Cover; whirl until smooth. Whisk puree into reserved liquid.





4. Melt remaining butter in casserole over moderate heat. Stir in flour and cook, stirring, for 1 minute; do not let brown. Slowly whisk in soup. Bring to boiling. Lower heat and simmer, partially covered, 10 minutes. (Soup may be made ahead to this point and frozen.)





5. Whisk in sour cream or heavy cream and just heat through; do not let boil. Season to taste with salt and pepper. Serve hot in individual bowls. Garnish with diced tomato, sweet green pepper and the chives.





Note: For a lighter soup, omit the cream.





CHILLED RED PEPPER AND TOMATO SOUP





8 red peppers


4 tbsp. butter


6 med. green onions or 1 lg. onion, finely chopped


2 (28 oz.) cans of Italian plum tomatoes


2 c. dry red wine


2 c. tomato juice





Preheat broiler. Arrange peppers on broiler pan. Roast, turning until blackened on all sides. Transfer to a plastic bag and steam 10 minutes. Peel peppers, discard seeds and veins. Puree 6 peppers. Slice remaining 2 peppers into fine julienne, reserve for garnish. Melt butter in large saucepan. Add onions and saute 5 minutes. Puree tomatoes (and liquid) in processor. Add to onions. Blend in wine and pureed peppers. Bring to a boil and simmer 20 minutes. Let cool. Cover and refrigerate several hours before serving. Garnish with reserved red pepper julienne. Serves 8.Has any1 out there got a foolproof,easy recipe 4 tomato and red-pepper soup please?
Tomato and pepper Soup





My mum had some of this out of a can, and enjoyed it, so I decided to make a fresh version.





You need - for 4 medium bowls:


2 large red peppers


8 tomatoes skinned and chopped


1 onion finely chopped


1 stick of celery finely chopped


1 clove of garlic finely chopped


1.5 pints of veg stock


olive oil


salt and pepper


basil


thyme


pasta bows (farfalle) optional





Blister and skin the peppers as described in 'Rasta pasta'. Chop them finely. Put the onions and celery in a large pan with some olive oil and fry until slightly browned. Add the garlic, peppers and tomatoes and cook for a further 2-3 minutes. Pour in the stock, bring to the boil, add the pasta if you want to use it, cover and simmer for 10mins or the cooking time on the pasta package.


I like to leave this soup chunky, but you can blend it if you like . Don't worry about blending the pasta, it's quite interestingHas any1 out there got a foolproof,easy recipe 4 tomato and red-pepper soup please?
Roasted Red Pepper and Sun-Dried Tomato Soup


1 ounce sun-dried tomatoes (approx 8pcs-do not use the ones packed in oil)


1 small diced onion


2 tablespoons extra-virgin olive oil


2 cups chicken broth


1 (6 ounce) jar roasted sweet red peppers


2 fresh ripe plum tomatoes or ripe roma tomatoes


salt and pepper


Soak the sun-dried tomatoes in warm water for about an hour to rehydrate them.


Place your olive oil in a pan and add onions and cook for about 7- 10 minutes until soft but do not let them brown or turn color.


Add in your chicken broth, drained rehydrated tomatoes, roasted red peppers, fresh tomatoes and salt and pepper and let simmer for about 10 minutes.


Pour the soup in a blender and process until blended very well and you have a smooth consistency.


Pass soup through a strainer to remove all the vegetable skins.


Add more salt and pepper if needed.








A Fresh Roasted Tomato and Red Pepper Soup


Veggies for roasting


6 lbs fresh tomatoes, any type


3 red bell peppers


2 yellow bell peppers


2 orange bell peppers


1 yellow onion


1 red onion


1 head garlic


olive oil


raw sugar


Veggies for saute


4 red onions, sliced


4 garlic cloves


Ingredients for soup base


4 cups low sodium chicken broth


2 tablespoons butter


2 tablespoons flour


1 tablespoon fresh basil


1 cup heavy cream


pecorino cheese, to garnish


Turn broiler on high, adjust rack to 3'; Wash and half all the roasting veggies and place cut side up in deep roasting pan.


Prepare garlic to roast by cutting off top and slightly exposing each clove and toss in with veggies.


Drizzle light with olive oil,and sprinkle scantly with raw sugar.


Place under broiler to roast 20 min or until everything becomes blisterd and black.


You may need to adjust rack and time,or do in batches removing and replacing veggies as needed.


Discard liquid from pan, pop out garlic clove and puree everything in a blender,this may need to be done in batches as well.


Set puree aside, I do not strain this I like all the techture and color, but Im sure you could if you want.


Warm chicken stock on stovetop.


Place sliced onion in pan with a small amount of olive oil to carmelize.


Stir until golden and gooeie, add garlic at the very end, so not to burn.


In a large, heavy bottom soup pot, melt butter and add flour, making a roux, stir and cook until dark brown and aromatic about 10 minute.


Wisk in the heated chicken stock, when that is mixed add the tomatoe puree heavy cream and basil.


Warm slowly and finaly add the carmelized onion and garlic.


garnish with the picoreno cheese, grated with large grader








Red Pepper, Tomato and Onion Soup


1 (400 g) can chopped tomatoes


1 red bell pepper, deseeded and cut into quarters


1 red onion, finely chopped


1/4 pint vegetable stock


1 teaspoon paprika


1 teaspoon dried basil


Grill the pepper skin side up until the skin is black.


Allow the pepper to cool and peel off the skin and roughly chop the flesh.


Place the pepper flesh, tomatoes, onion, stock, paprika and basil into a saucepan.


Simmer for 15 minutes.


Blend, strain, heat through gently and serve

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