Tomato And Red Pepper Soup - 4 with Cream
Cream of Tomato and Red Pepper Soup
This tomato and red pepper soup is made extra special with the addition of cream. Pictures here show quantities double the amounts to given here.
6-8 medium sized tomatoes (500-600 gm.)
1 large red pepper
1 medium sized onion (150 gm.)
2-3 cloves of garlic (optional)
1 tbsp. olive oil
1 tbsp. butter
250-300 ml water
2 vegetable stock cubes or 1 1/2 tbsp. vegetable stock granules or similar
Salt and pepper to taste
1 tsp. sugar, to be added only after tasting and if it is too tart/sharp
100 ml. single cream or 50 ml/gm. cream cheese
A handful of finely chopped coriander or basil leaves
Remove stalks and seeds from red pepper and chop the flesh. Peel and chop tomatoes. Peel and roughly slice the onion. If using garlic, peel cloves.
Heat oil and butter together in a pan and fry all the vegetables for a few minutes, until a little soft. You can roast all the vegetables together in oven, at 210-220C for 20-30 minutes instead.
Add water and bring to boil. Simmer until vegetables are cooked soft. Turn heat off.
Add coriander or basil leaves.
Blend and sieve/strain, to remove seeds and skins.
Return to pan and bring to simmer. Add stock cubes, pepper and more water if necessary, to get the consistency you want.
Taste and adjust salt and pepper. Add sugar or sweetener, if it seems too sharp/tart.
Stir in 2/3rd of the cream and turn the heat off.
To serve, reheat if necessary, place in soup bowls and make a swirl with a little cream in each bowl.
Also see Also see Soup Selection.
If you like hot food, you can add 1 very finely chopped green chilli as a garnish. There is no need to remove seeds. Or, you can add a dash of chilli sauce.