Soup’s on ! Say good bye to the winter chill with a steaming bowl of roasted red pepper tomato soup.
I am a soup lover, be it smooth or chunky spicy or mild, every soup fancy’s my taste buds. It is middle of August here but it’s cold outside and what a better way to combat the chill with the comfort of this hearty nourishment. Roasted bell pepper gives a unique flavour to the mundane tomato soup.
With couple of butter toasted multigrain bread to dunk and dip, this makes up for my lunch.
HOW TO MAKE ROASTED RED PEPPER TOMATO SOUP
- 1 medium tomatoes
- 1 large red pepper
- 2 to 3 garlic cloves
- ½ cup milk
- ¾ cup vegetable stock or water
- 1tbslp olive oil
- 1tsp cream
- Pepper and coriander to garnish
Roast tomatoes , red pepper and garlic in the oven at 220’c for 20 min or till done.
Cool and remove the skin. Blend the above using the stock. Heat a saucepan.
Pour the puree and add milk. Stir on low fire and care should be taken not to boil the milk.. Season with salt and pepper and garnish it with coriander and cream.
Serve warm with your choice bread.