Monday, October 27, 2014

Roasted Bell Pepper and Tomato Soup with Black Pepper and Rosemary

Do you ever feel like your body needs some TLC in the form of nourishing food after a business trip?

I have been eating out every single day this past week because I was away for work. I had disappointing Mexican food, disappointing Italian food, disappointing Chinese food, disappointing kebabs, disappointing Malaysian food and disappointing peri peri. I think I have managed to convey the theme - Disappointing. Step up your game Auckland!  I couldn't wait to get back home and nourish my body with healthy home cooked goodness. The long weekend couldn't have come at a better time. With the market full of goodness of summery produce, this recipe practically made itself. And it is vegan! I chose to use fresh red bell peppers in this recipe but you are welcome to use jarred roasted bell peppers, it will cut the prep time down quite a bit. 

Yield - Serves 2
Prep Time - 50 Minutes

Cook Time - 30 Minutes

Roasted Bell Pepper and Tomato Soup with Black Pepper and Rosemary - Vegan
Roasted Bell Pepper and Tomato Soup with Black Pepper and Rosemary
Roasted Bell Pepper and Tomato Soup with Black Pepper and Rosemary - Vegan

Roasted Bell Pepper and Tomato Soup with Black Pepper and Rosemary - Vegan


Ingredients


4 Red Bell Peppers (Capsicum)
1 LB Tomatoes
1 Large Onion, chopped
5-6 Cloves, Garlic, chopped
2 Tablespoons, Flour
1 Sprig, Rosemary
4 Tablespoons, Olive Oil
2 Cups Vegetable Stock
Salt, to taste
Pepper, Fresh crushed

Method


Cut the bell peppers in half and deseed. Arrange them on a baking tray and spray them with olive. I use my trusty Misto sprayer.


Broil for about 40 minutes. Time will vary depending on your oven. When it looks like it does below, it is ready to come out.


Let this cool. While the peppers are roasting, prepare the tomatoes. Boil some water and score the bottom of the tomatoes like an "X". See Below.


Add the tomatoes into the hot boiling water for about a minute. Remove and let it cool, enough to be able to handle them. The skin can be peeled right off.


After peeling all the tomatoes, slice off the core or "eye" and quarter them.


When the bell peppers are cool enough to handle, peel off the charred skin. Again, this will come right off.

Heat a tablespoon of oil in a pot and add the onions and garlic and sauté for a few minutes.



Add in the tomatoes and cook them down. Add some salt to help this along. 


Add the roasted peppers and continue to cook another 5-6 minutes


Add finely chopped rosemary and freshly crushed black pepper and stir it all together.

Blitz this all together.

In another pot (I rinsed and reused the same pot as before!), Heat the rest of the olive oil and add the flour, stirring constantly to make a roux. Don't cook it too long, just till the flour is completely dissolved.


Add the stock (or water) slowly into the roux, stirring the whole time. Bring it to a bubbling simmer, if that makes sense. Do not take photos at this time!

Add the tomato bell pepper puree from before.


Bring it to a boil. Check and adjust the seasoning. You can strain the soup if you'd like, but I like the texture.


Enjoy!

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