Tomato and Red Bell Pepper Soup is a modern British recipe for a classic soup of grilled (broiled) red bell pepper and tomatoes in a vegetable stock base. The full recipe is presented here and I hope you enjoy this classic British version of: Tomato and Red Bell Pepper Soup.
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This is a modern British recipe for a classic soup of red bell pepper flesh and tomatoes in a fresh vegetable stock base served garnished with spring onions.
Ingredients:
2 large, red, bell peppers
1 large onion, chopped
2 celery sticks, trimmed and chopped
1 garlic clove, crushed
600ml (2 1/2 cups) fresh vegetable stock
2 bayleaves
2 x 400g (14 oz) tins of plum tomatoes
salt and freshly-ground black pepper, to taste
2 spring onions, finely shredded, for garnish
Method:
Pre-heat your grill (broiler) until hot. Core, halve and de-seed the bell peppers and arrange on the grill rack. Place under the hot grill (broiler) and cook, turning occasionally, for about 9 minutes, until softened and charred on the skin side.
Set the bell pepper halves aside to cool slightly then carefully peel off the charred skins (reserve a small piece for garnish). Chop the bell pepper flesh and place in a large saucepan.
Add the onion, celery and garlic then stir in the stock and add the bayleaves. Bring the mixture to a boil, reduce to a simmer, cover and cook for 15 minutes.
Take the pan off the heat then stir in the tomatoes. Turn the mixture into a blender and process until smooth (you may need to do this in batches). Return the soup to the saucepan and adjust the seasonings to taste. Bring to a simmer and allow to re-heat for about 4 minutes or until piping hot through. Ladle into warmed bowls and garnish with the reserved bell pepper skin (cut this into thin strips first) and the shredded spring onion.
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