Roasted pepper and tomato soup. Roasted Tomato Soup So What We'll Need

Cooking instructions

1 hour Print

1. Preheat oven to 220°C. Pour 4 tablespoons of olive oil into a baking dish and heat in the oven until almost smokey. Small silicone baking molds are a terribly handy thing. You can put cheese lace on them for Parmesan dantel and take it out without breaking it. In addition, their flexibility makes it easy to release ready-made muffins, muffins and cupcakes. And silicone makes oiling and other manipulations unnecessary so that the dough does not stick to the mold.

2. Thinly slice the onion into rings. Cut the tomatoes in half.
Crib How to prepare tomatoes
3. Gently put tomatoes, onion rings, thinly chopped garlic into the oil, mix. Sprinkle with thyme branches, sugar, salt and pepper well. Bake in the oven for 20-25 minutes until nicely browned, tossing once or twice during cooking and adding basil towards the end.
Crib How to prepare garlic
4. Transfer the roasted tomatoes with additives to a saucepan, remove the rough thyme stalks and basil stalks.
Saucepan Tool A stewpan is both a universal and prosaic thing: you can stew, fry, simmer, and whip sauces in it. And there cannot be many stewpans: size and weight matter in different situations.
5. Boil the broth in another saucepan and pour over the tomatoes. Bring to a boil, add sun-dried with barbecue sauce and cook for 5 minutes.
6. Strain the broth, transfer the tomatoes to a blender or food processor and chop, gradually adding the broth, until the consistency of a delicate velvety puree. Pass through a sieve into a clean saucepan or bowl. Try for salt and pepper. 7. To decorate the soup, heat 2 tablespoons of olive oil in a frying pan. Divide the cluster tomatoes into 4 small bunches and fry them all whole for about a minute.
8. Reheat the soup if necessary, but it is best served warm, not fiery hot. Pour into warmed bowls. Garnish with skillet-fried tomato clusters, drizzle remaining oil in the skillet around them, and sprinkle with basil leaves.

Creamy, bright, spicy baked tomato puree soup is a great option for a nutritious, low-calorie and very light first course that will appeal to all connoisseurs of tomato and vegetable soups. Made from tomatoes and sweet peppers baked to a caramel crust, based on water or vegetable broth, the soup turns out to be very light, satisfying and fragrant, and its thick, creamy texture and appetizing sweet and sour taste with subtle “smoky” notes conquers from the first spoon. Try it!

Prepare the ingredients according to the list.

Wash and dry peppers and tomatoes.

Cut large tomatoes in half and arrange on a baking sheet in a single layer. Add bell peppers, after piercing the peel in several places with a fork, a few cherry tomatoes and unpeeled garlic cloves.

Brush or drizzle vegetables with a little vegetable oil, sprinkle with 2-3 pinches of ground black pepper, salt and sugar.

Place the vegetables in a preheated oven at 220 degrees and bake for 40-60 minutes until the vegetables are golden brown.

Peel the garlic and roasted vegetables from the skin, retaining all the released juice.

Add 1-2 pinches of sugar and salt to finely chopped onions and fry for 7-8 minutes, until golden brown.

Place the fried onion in a saucepan. Add peeled and cut into small pieces potatoes.

Pour in broth or water. Bring the soup to a boil and simmer for 10-15 minutes, until the potatoes are tender.

Add the tomato paste, roasted vegetables, juices from the cooking process, and about half of the finely chopped basil. Use leftover basil to serve.

Mix everything well, bring the mixture to a boil and cook for 2-3 minutes.

Then turn off the heat and puree the vegetables with an immersion blender.

Taste the soup and add salt, sugar and ground black pepper to taste.

Roasted Tomato Soup is ready. Serve the soup at the table, sprinkled with finely chopped basil leaves and topped with crispy croutons with cheese.

Bright, colorful, slightly spicy roasted pepper and tomato puree soup is just a hit this fall! Puree soups, like cream soups, are one of my favorites, they have a pleasant texture, but at the same time a very interesting taste and color!

Despite the fact that the summer is over, it is drizzling outside the window and the wind rips off the last foliage from the trees - this is not a reason to be sad and mope. The bright colors of this puree soup cheer up just by looking at it. Thanks to baking, peppers and tomatoes retain their maximum taste, aroma and vitamins. It will perfectly warm you in the cold season and give you a real gastronomic pleasure!

Depending on your taste preferences, you can add croutons, a basil leaf, or a mixture of flax seeds and sesame seeds to the soup.

Ingredients:

Red bell pepper - 4 pcs;
Red tomatoes - 3 pcs;
Celery - 1-2 cuttings;
Onion - 1 pc;
Garlic - 1-2 cloves;
White wine - 100 ml;
Vegetable broth - 500 ml;
Bay leaf - 2 pcs;
Allspice - 2 pcs;
Olive oil - 2 tbsp. l.;
Butter - a small piece;
Basil - for decoration;
Salt / pepper - to taste;
A mixture of seeds and crackers - optional.

Cooking time - 60 minutes; Servings - 5-6 .

How to make Roasted Peppers and Tomatoes Soup:

Wash peppers and tomatoes and put on a baking sheet. Coat with a brush with olive oil and put in an oven preheated to 180 ºС for half an hour. When the skin of the pepper begins to turn black, you need to turn them over to the other side.
Finely chop the garlic and onion.

Cut celery.
Saute onion and garlic in butter. Add celery.
Add white wine and sauté for a few more minutes until the liquid has evaporated.

Take the peppers and tomatoes out of the oven and let them cool down a bit.
Carefully remove the skin from the peppers and tomatoes. We clean the pepper well from the seeds. If you have baked the peppers well, the skin will come off easily. We cut them into 4-6 parts. We also cut the tomatoes into 4 parts.
Add peeled peppers and tomatoes to a saucepan with onions and celery.
Add broth. If you don't have broth, you can just add water.
Add bay leaf and allspice. Salt and pepper our soup well. In general, I advise you to add salt and pepper to your taste. You can also add a little hot pepper, if desired. But the soup will come out a little spicy anyway.
Let the soup simmer for another 10 minutes over low heat.
Take out the bay leaf and allspice. We don't need them anymore.
Drain some liquid into a separate saucepan. It is better to add liquid later than to boil down a very thin puree soup. Blend the soup with an immersion blender until smooth.
Pour into plates, sprinkle with seeds and crackers, and also decorate with a basil leaf.

Soup from baked tomatoes. With pesto! February 28th, 2009

My favorite tomato soup! He's so... elegant!
In this case, it is also wildly dietary.
It's simple and you can fantasize anything to the basic recipe.

Have:
For the soup: 1 kg red ripe tomatoes, a glass of good tomato juice, thyme, a couple of sprigs of rosemary, a clove of garlic, salt, freshly ground black pepper, olive oil.

For pesto: Basil, garlic, parmesan, pine nuts, good olive oil.

We spread the tomatoes on a baking sheet, carefully “rub” each one with olive oil, poke five times with a knife (it’s easier to peel later), put a couple of sprigs of rosemary next to it
and put in the oven preheated to 180 degrees. 15 - 20 minutes. We constantly look.

It should work - that's it. Almost charred skin.
Rosemary, ruthlessly, throw away.

Let's cool down. We set aside a couple (the cutest ones) "for beauty".
Remove the skin and into a blender with a couple of tablespoons of olive oil and a clove of garlic.
To the state - absolute puree!
Pour into a saucepan, add tomato juice, slowly stirring, bring to a boil.
Salt, pepper to taste. Let's "bub" for five minutes.
All! Into a plate. In the center is a baked tomato (from the set aside). Gently spread the pesto around. Sprinkle with thyme (leaves only). And here's how great it all looks.

Important! For those who are not losing weight .... (no-na-vi-zhu!)

You can pervert (in sprinkling) fried bacon, garlic croutons,
meatballs, cheese toasts, fried pine nuts, etc., etc.,
in short, all those "beautiful" things that I can't even "think about"!

In the lean version of the pesto, we exclude parmesan.

p.s. What are you having for dinner? Interesting...

Soup from baked tomatoes

Well, I'm not the only one who cares about what to do with the summer harvest of tomatoes? Honestly, I don’t know how to make all sorts of seamings for the winter, because we use all the vegetables while they are fresh. And the most relevant client at the moment in the refrigerator to eat (first of all, I evaluate the amount of space they take up :) are tomatoes.

In the summer, I most likely would have cooked, but when everything is already completely sad and gloomy outside the window - to be a hot, nutritious and bright soup of baked tomatoes.

A small feature of this soup is that the tomatoes for its preparation are baked in the oven, which makes it especially fragrant. I also added chili flakes and sweet paprika for spice and spiciness. If you don't like spicy, feel free to add herbs or spices to taste (thyme, rosemary, Provencal herbs, etc.)

INGREDIENTS (2 servings):

600 g tomatoes
150 g potatoes (1 large potato)
1 onion (mine is red)
2 garlic cloves
pinch of chili flakes
A pinch of ground sweet paprika
Vegetable oil for frying
Salt, pepper to taste

For sauce:

100 ml sour cream 26% fat
Several sprigs of green basil
garlic clove
Salt to taste

For submission:

Olive oil
fresh basil leaves
Freshly ground pepper

Don't forget to share your culinary creations and recipe interpretations with the hashtag #gastrokot on Instagram, and I will also be glad to see you as friends on the blog pages in Facebook And Vkontakte

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Instructions

Preheat the oven to 200 C.

Put the tomatoes on a baking sheet, sprinkle with vegetable oil, sprinkle with salt and pepper. Bake for 20-25 minutes until the skin begins to puff up and darken.

While the tomatoes are roasting, heat a pan with vegetable oil.

Finely chop the garlic and onion. Fry until soft about 5 minutes over medium heat, along with chili flakes and paprika.
Cut the potatoes into small cubes (the smaller, the faster it will cook). We send to the pan to the onion and garlic and pour water so that it completely covers all the vegetables.

Cook until potatoes are soft, about 15 minutes.
We take out the baked tomatoes from the oven, remove the skin from them.