Silky Tomato and Red Pepper Soup Recipe – A Heartwarming Blend

Crafting a delightful tomato and red pepper soup brings comfort and warmth to any chilly evening.

Summer’s ripest produce transforms into a vibrant, smooth blend of flavors.

Plump tomatoes and sweet peppers create a rich, velvety texture that dances on your palate.

Mediterranean kitchens inspire this simple yet elegant recipe, celebrating fresh ingredients with minimal effort.

Robust spices add depth and complexity to each spoonful.

Colorful and nourishing, this soup promises a delicious journey through fresh, seasonal ingredients.

Grab a ladle and savor every moment of this culinary adventure.

FAQs For James Martin Tomato And Red Pepper Soup

• Can I use a different type of pepper?

You can substitute red peppers with yellow or orange bell peppers for a similar sweet flavor profile.

• Is it necessary to roast the vegetables?

Roasting intensifies the flavors and caramelizes the vegetables, creating a deeper, richer taste in the soup compared to simply boiling them.

• What type of stock works best?

Vegetable or chicken stock both work well, with chicken stock providing a slightly richer flavor base for the soup.

• How can I make this soup more filling?

Top the soup with croutons, add a dollop of cream, or serve with a side of grilled cheese sandwich to make it more substantial.

Why James Martin Tomato And Red Pepper Soup Is So Comforting

• Amplify Flavor Depth: Roasting vegetables intensifies their natural sweetness and creates a rich, complex taste profile that elevates this simple soup.
• Master Gourmet Techniques: Learn professional cooking methods like blackening peppers, roasting vegetables, and creating flavored butter, which transform basic ingredients into a restaurant-quality dish.
• Craft a Versatile Meal: Perfect for lunch, dinner, or as a starter, this soup adapts beautifully to different occasions and pairs wonderfully with crispy ciabatta toast.
• Impress with Minimal Effort: Despite sophisticated techniques, the recipe requires straightforward steps that make you look like a culinary expert without overwhelming kitchen skills.

What You’ll Need For James Martin Tomato And Red Pepper Soup

• Red Peppers: Fresh peppers that will be blackened and used for roasting and garnish.
• Tomatoes: Ripe tomatoes that form the base of the soup's rich flavor.
• Shallots: Mild onion-like vegetable that adds depth to the soup's taste.
• Garlic: Aromatic ingredient that enhances the overall flavor profile.

• Butter: Provides richness and helps create a smooth, creamy texture.
• Olive Oil: Used for roasting vegetables and toasting bread.
• Chives: Fresh herb that adds a delicate onion-like flavor to the butter.

• Stock: Adds liquid and additional depth to the soup.
• Ciabatta Bread: Serves as a crispy accompaniment to the soup.
• Cling Film: Used for shaping and chilling the flavored butter.

How To Cook James Martin Tomato And Red Pepper Soup

Step 1: Char Red Peppers

Hold red peppers directly over a gas flame, turning frequently until the skin becomes completely blackened and blistered. Transfer charred peppers to a covered bowl and let steam for 10-15 minutes. Once cooled, carefully peel off the blackened skin, remove seeds, and slice into strips.

Step 2: Roast Vegetables

• Whole shallots
• Fresh tomatoes
• Whole garlic cloves

Drizzle generously with olive oil and roast in a preheated oven at 400°F for 30 minutes until vegetables are caramelized and soft.

Step 3: Create Soup Base

Transfer roasted vegetables to a large pot. Add vegetable or chicken stock and simmer for 5-7 minutes. Use an immersion blender or standard blender to puree the mixture until completely smooth and creamy.

Step 4: Craft Herb Butter

• Finely chopped chives
• Diced roasted red pepper strips

Roll the butter mixture into a log using plastic wrap and refrigerate until firm.

Step 5: Prepare Crispy Bread

Brush ciabatta slices with olive oil and toast in a hot skillet until golden with beautiful grill marks.

Step 6: Serve and Garnish

Ladle hot soup into bowls. Top each serving with a slice of herb butter on a toasted ciabatta piece. Serve immediately while warm.

Tips To Improve James Martin Tomato And Red Pepper Soup

• Char Peppers Carefully: Hold peppers directly over gas flame, rotating slowly to blacken evenly without burning completely.
• Roast Vegetables Strategically: Spread tomatoes, shallots, and garlic on a single layer to ensure even caramelization and intense flavor development.
• Blend for Silky Texture: Use high-speed blender and strain soup through fine-mesh sieve for ultra-smooth, restaurant-quality consistency.
• Control Butter Infusion: Gently melt butter with chives and roasted peppers to preserve delicate herb flavors and create aromatic compound butter.
• Toast Bread Perfectly: Brush ciabatta slices with olive oil and grill on high heat, turning once to achieve golden stripes without burning.

Fun Variations For James Martin Tomato And Red Pepper Soup

• Vegan Veggie Blast: Replace butter with coconut oil, use vegetable stock, add nutritional yeast for depth, garnish with fresh basil.
• Spicy Southwest Soup: Include jalapeños during roasting, add smoked paprika, top with cilantro and a dash of hot sauce.
• Gluten-Free Mediterranean: Swap ciabatta for roasted gluten-free cornbread, use herb-infused olive oil instead of butter.
• Low-Carb Protein Boost: Skip bread, add shredded chicken or white beans during blending, garnish with hemp seeds.

What Goes Well With James Martin Tomato And Red Pepper Soup

• Pair with Crusty Artisan Bread: Grab a rustic sourdough or fresh ciabatta to soak up the rich, velvety soup, adding delightful texture and complementary flavors.
• Match with Crisp White Wine: Select a chilled Sauvignon Blanc or Pinot Grigio to cut through the soup's richness and provide a refreshing counterpoint.
• Enhance with Creamy Goat Cheese: Crumble tangy goat cheese on top of the soup for a delicate, creamy contrast that elevates the roasted vegetable profile.
• Complement with Light Salad: Create a simple arugula salad with lemon vinaigrette to balance the soup's intense, warm flavors and add a fresh, peppery note.

How To Store James Martin Tomato And Red Pepper Soup Properly

• Store soup in an airtight container for up to 3-4 days in the refrigerator. Cool completely before sealing to prevent bacterial growth.
• Pour cooled soup into freezer-safe containers or freezer bags, leaving some space for expansion. Freeze for up to 2-3 months. Label with date and contents.
• Transfer soup to a microwave-safe bowl. Cover with a microwave-safe lid or plastic wrap. Heat on medium power in 1-minute intervals, stirring between each interval until heated through.
• Pour soup into a saucepan. Warm over medium-low heat, stirring occasionally to prevent sticking. Add a splash of water or stock if the soup has thickened during storage.

Tomato And Red Pepper Soup Recipe

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4.8 from 27 reviews

• Total Time: 50 mins
• Yield: 4 1x

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Description

Homemade tomato and red pepper soup blends Mediterranean flavors into a silky, comforting bowl of pure deliciousness. Packed with robust ingredients and simple preparation, you’ll savor this warming soup that brings rustic Spanish culinary charm directly to your kitchen.

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Ingredients

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Main Ingredients:

• 500 grams (17.6 ounces) plum tomatoes
• 2 red peppers
• 100 grams (3.5 ounces) jarred roasted red peppers
• 450 milliliters (15.2 fluid ounces) chicken or vegetable stock

Aromatics and Herbs:

• 2 banana shallots, halved
• 4 garlic cloves
• 2 tablespoons chives, chopped

Fats and Bread:

• 2 tablespoons olive oil
• 25 grams (0.9 ounces) butter
• 75 grams (2.6 ounces) butter, room temperature
• 1 ciabatta loaf, sliced

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Instructions

1. Expose red peppers directly to open gas flame, rotating until skin chars and blisters evenly.
2. Immediately transfer charred peppers to sealed container, allowing steam to loosen skin for approximately 10 minutes.
3. Carefully peel blackened skin from peppers, then remove seeds and membranes.
4. Arrange shallots, tomatoes, and whole garlic cloves on baking tray, drizzle generously with olive oil.
5. Roast vegetables in preheated oven at 200°C for 30 minutes until edges caramelize and vegetables soften.
6. Transfer roasted vegetables to large saucepan, add butter and saute briefly to enhance flavors.
7. Pour vegetable stock into pan, bringing mixture to gentle simmer for 5 minutes.
8. Use immersion blender or food processor to puree soup until completely smooth and silky.
9. Return soup to pan, warming gently to serving temperature.
10. Create compound butter by mixing softened butter with finely chopped chives and diced roasted peppers.
11. Shape butter mixture into log using cling film, refrigerate until firm.
12. Slice ciabatta bread, brush with olive oil and toast until golden with distinctive grill marks.
13. Ladle hot soup into bowls, crown each serving with slice of herbed butter atop crispy toast.

Notes

• Blackening peppers over a gas flame caramelizes their natural sugars, intensifying the smoky flavor and creating a deeper, more complex taste profile.
• Roasting vegetables at high temperature concentrates their natural sweetness and develops rich, robust flavors that elevate the soup’s overall depth.
• Blending the soup until silky smooth ensures a luxurious texture, eliminating any chunky or grainy elements for a refined dining experience.
• Creating a compound butter with chives and roasted peppers adds an elegant finishing touch, introducing a burst of color and complementary herbaceous notes to the dish.

• Prep Time: 15 mins
• Cook Time: 35 mins
• Category: Lunch, Dinner, Appetizer
• Method: Roasting
• Cuisine: British

Nutrition

• Serving Size: 4
• Calories: 430 kcal
• Sugar: 10 g
• Sodium: 600 mg
• Fat: 32 g
• Saturated Fat: 12 g
• Unsaturated Fat: 18 g
• Trans Fat: 0.3 g
• Carbohydrates: 25 g
• Fiber: 5 g
• Protein: 6 g
• Cholesterol: 30 mg