Sweet Red Pepper And Tomato Soup With A Sweet Red Pepper And Chive Butter And Toasted Ciabatta
This delectable red pepper and tomato soup is a comforting and flavorful dish that is perfect for any day of the week. Roasting the peppers and tomatoes brings out their sweet and smoky flavors, while the addition of roasted red peppers and chives adds a lovely depth to the soup. Enjoy a warm bowl of this soup with a side of toasted ciabatta, slathered with a flavorful pepper and chive butter. It's a wonderful meal that will surely satisfy your taste buds.
— Constant Cookbook
Ingredients
- 2 red peppers
- 2 banana shallots
- 500g/1lb 2oz plum tomatoes
- 4 garlic
- 2 tbsp olive oil
- 25g/1oz butter
- 450ml/16fl oz chicken or vegetable stock, hot
- 700ml/1¼ pint double cream
- 100g/3½oz jarred roasted red peppers
- 2 tbsp chopped fresh chives
- 1 ciabatta
Instructions
- Preheat the oven to 200C/180C Fan/Gas 6.
- Place the peppers over an open gas flame until black all over. Place in a bowl, cover with cling film and leave to stand for 1â2 minutes.
- Remove the peppers from the bowl and peel off the black skin, rinse underneath a running tap to get the remainder of the skin off. Remove the seeds and set the pepper aside.
- Place the shallot halves (cut-side down) along with the plum tomatoes and garlic cloves onto a baking tray and drizzle with the olive oil. Bake at the top of the oven for 30 minutes, or until the shallots are cooked
- Melt the butter in a large pan over a medium heat and add the roasted shallots, peppers and garlic.
- Add the hot stock and cook for 5 minutes.
- Blend with a stick blender until smooth and place back in the pan to warm through.
- For the ciabatta toast, mix in the roasted peppers and chives into the butter. Form into a long log shape and roll in cling film.
- Heat a large griddle pan and drizzle a little olive oil over the cut ciabatta, and toast either side for 1â2 minutes or until bar marks appear.
- To serve, ladle the soup into serving bowls and serve the toasted ciabatta topped with the pepper and chive butter on the top.
Cook Time
30M
Prep Time
PT30M
Yield
Serves 4
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