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Roasted Red Pepper and Tomato Soup
Roasted Red Pepper and Tomato Soup

Before you jump to Roasted Red Pepper and Tomato Soup recipe, you may want to read this short interesting healthy tips about Discover How to Improve Your Mood with Food.

Most of us have been trained to believe that comfort foods are terrible and must be avoided. At times, if your comfort food is essentially candy or other junk foods, this is true. Otherwise, comfort foods could be really healthy and good for you. Some foods honestly do improve your mood when you consume them. When you feel a little down and are in need of an emotional boost, try some of these.

Green tea is fantastic for moods. You knew green tea had to be in this article somewhere, right? Green tea is loaded with an amino acid referred to as L-theanine. Research has proven that this amino acid stimulates the production of brain waves. This helps sharpen your mental energy while at the same time making the rest of your body more relaxed. You likely already knew it is not difficult to become healthy when you drink green tea. Now you know that it helps you to raise your moods too!

Now you can see that junk food isn’t necessarily what you need to eat when you wish to help your moods get better. Try a couple of of these suggestions instead.

We hope you got benefit from reading it, now let’s go back to roasted red pepper and tomato soup recipe. You can have roasted red pepper and tomato soup using 9 ingredients and 5 steps. Here is how you achieve that.

The ingredients needed to cook Roasted Red Pepper and Tomato Soup:
  1. Take 2 Tbsp olive oil
  2. Get 1 onion, chopped
  3. Get 2 large red peppers, seeds removed and roughly chopped
  4. Take 2 cloves garlic, chopped
  5. Take 600 g (21 oz) ripe tomatoes, quartered
  6. Use 1 x 400g (14oz) tin chopped tomatoes
  7. Prepare 4 cups chicken stock or vegetable stock
  8. You need 1 Tbsp chopped fresh basil, to garnish
  9. Get Extra virgin olive oil, to garnish
Steps to make Roasted Red Pepper and Tomato Soup:
  1. Heat the olive oil in a large saucepan. Sauté the onion, peppers, and garlic for about 5 minutes. Add the fresh tomatoes and cook for another 3-4 minutes.
  2. Add the tinned tomatoes, the stock and 1 (250ml) cup of water. Bring to the boil, reduce the heat and simmer for 30 minutes.
  3. Remove from the heat and allow to cool a little. Purée the soup in batches in a food processor or with a hand-held blender. Strain through a coarse sieve and add a little extra stock, if desired.
  4. Roasting the vegetables gives the soup a delicious flavour. Simply halve the onions, tomatoes and peppers, place them on a lined baking tray. Drizzle with a little olive oil and roast in a 200°C (gas mark 6) oven for 60 minutes, turning the onions and peppers once. Next, peel the skin from the cooked peppers and tomatoes. Add the vegetables to the soup.
  5. Season to taste with salt and freshly ground black pepper. Serve hot, and garnished with the basil and a drizzle of extra virgin olive oil. Serve Hot with bread.

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