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Tomato and Red Bell Pepper Soup
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.
prep time
20 minutes
cook time
30 minutes
Total Time:
50 minutes
Serves:
4
Rating: 
Tags : Vegetarian RecipesVegetable RecipesBritish Recipes
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.
Serve immediately, accompanied by crusty bread.
