Refresh
    Roasted Tomato and Sweet Pepper Soup

    Tomatoes are one of my Favourite Ingredients in the Kitchen. I would  not be able to live without Tomatoes saying this with exageration of course. I do grow them and I cook them just as well. When I was a child in the midst of Summer there was something so satisfying being outdoors, cutting a fresh Tomato in half and eating it like that with a sprinkle of Sea Salt . Let me tell you that: A plump Juicy Tomato is refreshing. But Tomatoes are not only for the Summertime and hot days because when Autumn is arriving upon us this is when we harvest our Tomatoes all of them which did ripe and mature to a beautiful flavour but also the green ones that couldn't mature before the first coming frost of the colder days. And what is more satisfying than remiscing of a nice Summer by eating its bounty upon a bowl to warm you up a Roasted Tomato and Sweet Pepper Soup... 

    Putting it all Together
    Roasted Tomato and Sweet Pepper Soup
    Timing
    • Preptime: Chopping: about 15 minutes.
    • Cooktime: 20 Minutes after Having Roasted the Tomatoes
    • Servings: 2-4 portions
    Ingredients

    500 g to 750 g of Tomatoes, halved or quartered.

    A couple of Chopped Banana Shallots.

    A Couple of Garlic Cloves Minced.

    Three  long Romanesco Peppers deseeded.

    Some chopped Basil. Within the soup and after for decoration.

    Olive oil for Roasting and Basil Oil for decoration a drizzle for the Basil Oil. You can also opt for a Garlic or Chilli Oil.

    250 ml to 500 ml of Vegetable Stock or Chicken Stock.

    100 ml of Madeira Wine or Dry Sherry.

    Seasoning: Cracked Black Peppercorn. Grinded Sea Salt. 

    An optional red Chilli.

    A pinch of Sugar. Golden one preferably.

    A large Soup Spoonfull of Tomato Purée.

     

     

    Steps

    First is assembling all your ingredients upon a board ready for their preparation.

    Fresh Plum Tomatoes.jpg

    Cut in half all your Tomatoes then place them on a baking tray. The tray needs to be drizzled by a little Olive Oil. The Tomato halves are placed  so that the round bit is facing you and the flat cut face is upon the tray. 

    Roasting the veg for the Tomato soup.jpg

    Then peel and finely chopped your Long Banana Shallots. Add them to the baking tray. 

    Shallots Banana.jpg

    Jut to mention it is important for your baking tray to have a slight ridge to it to retain all the juices, the Tomatoes will provide and infuse the other elements with.

    Sliced your deseeded Romanesco Pepper and place them on the Tray.

    Fresh sweet long red peppers.jpg

    While you warm your oven at gas mark 4, mince the peeled Garlic Cloves over the tray. 

    Drizzle a little more Oil across the top of all your ingredients on the tray, but this time use, sparcely an infused Oil (Basil or Chilli or Garlic Oil). Season with cracked Black Peppercorn and a little Sea Salt.

    Put the baking tray in the oven for 20 to 30 minutes sothat everything is nicely roasted but check every now and then to not let anything burn. You just aim to have a sufficient break down of the ingredients but no black burnt marks.

    During that roasting time you can prepare your vegetable or chicken stock. It is easy to use a cube or granulated stock within a measuring jug and pour boiling water over to do the stock if you don't have any jar of home made stock in reserve.

    Chicken Stock.JPG

     

    Chicken Stock Pot.JPG

    Then come the togetherness of putting, your stock in a deep pan with your roasted ingredients along with the juices of the tray. You can add a little Madeira Wine or a little Sherry if using Alcohol in that recipe at this moment in time to impart a little more flavour but to reduce the level of Alcohol down.

    Simmer gently for fifteen to thirty minutes. You need to make sure your ingredients marry together but also break down in a delicious pulp.

    Simmer the tomato soup for at least 20 minutes.jpg

    It is the right time to put some chopped Basil leaves to impart more flavour but also to adjust the seasoning.

    Garden Basil 2017 Edited.JPG

    After stirring you will see when your soup is ready to serve as it is or to finish it off in a blender for an even smoother texture. I prepare it velvety smooth myself so I do use my blender.

    Then the roasted Tomato and Pepper Soup is ready to go out upon a table after a little touches of decoration within each soup bowls dished out. For the decoration you can go extremelly simple like I did with a simple drizzle of Basil Oil across the top in preferably a circle motion with shredded Basil leaves, or let your own imagination speak: A drizzle of Chilli Oil, and a finely chopped Chilli, or cracked black Peppercorn with shaving of Parmesan Cheese... The world of creativity is your Oyster to discover.

    Chilli Oil 4.JPG

    You can serve the soup with an accompaniment like a crusty garlic baguette slice by each bowl, or go the sharing way by bringing the entire sliced baguette presented in a bread basket in the middle of the table for everyone to help themselves. Another suggestion for a bread to share with this soup is the herby Fougasse.

    Fougasse.JPG

    Speaking of sharing this dish is simple warm and convivial. If I do prefer serving it in already decorated bowl to every individual around the table, it can also be grandly served in a Soupiére (That dainty porcelain recipient reminiscent of the old days) and dished out by the person who made the soup to every guest who present their bowls. The table then can be presented with multiple toppings/ condiments for the soup for every guest to pick and choose their own deco for their own bowl of soup. It is a jovial affair after all.

     

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