Tomato And Red Pepper Soup - 5 With Chilli
Tomato And Red Pepper and Chilli Soup, Steve's
This tomato soup is made with tinned tomatoes. It is simple, quick and easy.
Scroll down the page to see all the pictures.
3 onions sliced/diced thinly
3 sticks of celery diced
2 large red peppers diced (pictures show 1 red and 1 orange)
1 red chilli very finely chopped
3 tins of chopped tomatoes
2 tsp. garlic puree
2 tsp. dried oregano
1 tsp. black pepper
2 vegetable stockpots (or cubes)
1 tsp. sea salt
1 big handful of fresh basil leaves chopped
25 ml. red wine vinegar
1 tsp. sugar
30-50 ml. double cream
Olive oil for cooking
Hot water (see method)
Put enough olive oil in a large pan, to cover the bottom.
Add tomatoes, onions, celery, peppers and chilli pepper.
Stir and soften on a medium heat.
Add the stockpots or stock cube, garlic puree, oregano, salt and pepper. Mix in well.
Add the tinned tomatoes and about 2 tomato tins worth of hot water.
Mix well with a stick blender. Remember that the pan is very hot at the bottom, so if you have a plastic blender, don't let it be in contact with the base of the pan, or it will be damaged.
Add the red wine vinegar, sugar and chopped basil. Mix in well and leave on a low simmer for a good 30 minutes at least, longer the better, stirring occasionally.
Just before serving stir in the double cream.
Picture here show it being served with home made bread with sun-dried tomatoes, Parmesan cheese, onions and rosemary.
Other serving suggestion; sprinkle a little grated cheese on top of each bowl of soup.