Thursday, December 20, 2012

Roasted Red Pepper and Tomato Soup

Winter has finally made it's appearance loud and clear. For last few days temperatures have been steadily dropping, evenings are chilly, mornings are frosty, my hot cup of chocolate is just that much more warming to body and soul - and that means one thing in our household, lots and lots of soups!

On many winter days our quick lunch is a pot of soup with some thick crusted sourdough bread brushed with olive oil and broiled at high temperature with just a rub of a fresh garlic clove. Throw in some salad (my favorites are couscous with butternut squash and dried cranberries salad or quinoa salad or a simple greens salad topped with some fruits and nuts dressed with an easy olive oil red wine vinegerate) and it's a perfect meal any time of day..

The recipe below is a slight adaptation of an old recipe I had posted earlier (but no new photos this time - what with a warm aroma of soup and garlic bread wafting your way sometimes all you can do is eat!). 

The early readers of Ginger & Garlic may remember I was in big favor of not adding creams to savorys as a rule (yes, I know I am the singleton who doesn't like alfredo sauces or cream based soups either!) However I have had some softening of my palette recently - I think motivated by my one year old's preferences ;) - so the cream lovers would be happy to know now that I am slowly edging towards their camps :) 


Recipe:(Serves 4-6)
edited slightly from Nov'2009 version here
2 fresh red peppers
2 tomatoes
1 jalapeno pepper
4 cloves of garlic - unpeeled
1/2 onion
Olive oil/salt/pepper
Pinch of thyme
Splash of heavy cream or whole milk (optional)
lemon juice
  1. Preheat oven to 420F
  2. Place the vegetables on a baking sheet. 
  3. Drizzle with olive oil, salt & pepper. 
  4. Roast for 30-40 mins (or until well roasted -- you will know by blackened patches of skin on red pepper and onion would be browned a bit). In between once after 20 mins of roasting flip the vegetables over for uniform roasting.
  5. Remove from oven and let cool.
  6. Next remove the skin of the red pepper and tomatoes (it should easily come off after roasting). De-seed the red pepper and tomatoes. Place all the roasted vegetables in a blender alongwith water enough to make desired soup consistency. 
  7. Puree the soup.
  8. The soup may have a slightly raw taste even after roasting. To get rid of the rawness I transfer the blended soup to a pot; add some heavy cream, add pinch of thyme (or to taste); adjust seasonings of salt & pepper and let it simmer for 10mins on medium heat. 
  9. Take the soup off heat; add lemon juice and serve with a nice toasted slice of french bread spread with some butter and garlic spread for an extra kick! 

4 comments:

  1. Hi PJ,great soup to warm up winter evenings.

    And,Yes, our preferences do change when there are lil ones in the house :)

    ReplyDelete
  2. We are witnessing sudden change in weather after sun sets and this kind of soup is what I am looking for right now...

    ReplyDelete
  3. SUper flavourful and comforting soup, will definitely keeps me warm.

    ReplyDelete
  4. Hi PJ!!!

    Long time!!! I used peek at your blog (early last year) and thought you were in sorta break. Wow!!!! Don't I love to see you back! I remember you every time I make romensco!!!
    Hope you remember me though...its been a while.

    ReplyDelete

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