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Creamy Tomato & Red Pepper Soup - Recipe

Now the weather is freezing!! It's time to whipped up the homemade soups. 

I originally got this recipe from Deliciously Ella and kind of made my own little tweaks to make it even more tastier and probably less healthy. 

Serves 3 bowls. 

9 plum tomatoes,
3 red peppers,
4 cloves of garlic,
Olive oil,
Crème fresh,
Handful of basil, 
Dry Thyme, 
Handful of fresh Rosemary, 
8 Bay leaves, 
3 deserts spoons of Tomato Pure, 
1 Lime, 
1 cup of water. 

Pre heat the oven to 200C.

Chop you plum tomatoes into around 4 slices and slice the red peppers (remove the centre). Drizzle olive oil on a roasting tray (I use 2) and place the tomatoes and peppers in. 

If you like a little bit of a kick add a red or chilli at this point. 

Add the basil, rosemary, thyme, bay leaves and garlic in the tray with the tomatoes and peppers and drizzle more olive oil on top. 

Pop the trays in the oven to roast for around 20 minutes. 

Once the tomatoes and peppers have roasted. Pop them into a food processor. I'm using my new Magimix for the first time with this post. 

Be careful to make sure that none of the leaves or rosemary goes into the processor. 

Add the juice of the lime, 2 table spoons of creme fresh, tomato puree and the water in to the processor and blend. 

It only took around 3 minutes to get the perfect constancy. 

As I was eating my soup straight away I spooned it all into the pan and heated the soup up. Add a dash of salt and pepper to taste. 

Or let it cool completely and take it to work with you to heat up. 

It's the perfect winter warmer, which is exactly what you need this time of year. 

Bon apetit. 

Creamy Tomato & Red Pepper Soup. 

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