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