Sunday, 5 July 2015

Roasted Tomato and Capsicum Soup

Over two years on and my Thermomix still never ceases to amaze and impress me!
Today I scored just under a kilo of deliciously juicy and sweet tomatoes and two large red capsicums.    Soup came to mind straight away, but generally with homemade tomato and capsicum soup you would need to remove the skins in most recipes.  And anyone who knows me knows that those kind of tedious steps in a recipe really turns me off!!
Well I decided to put my trust in the power of the TMX and ditch the skinning step - and I'm here to tell you the TMX made light work of those pesky skins!  Blitzed them right into oblivion!!  The end result was smooth, yet layered with a complexity of flavours coming from the roasting.  The sweetness of the tomatoes, capsicum and garlic shone through, complemented with a slight smokiness, the richness of the olive oil, then cut through with the fresh basil and cracked pepper.
A solid entree or even hearty lunch with a chunk of fresh bread, this soup will surely impress its recipients, but most of all, it impresses the cook, because in just two simple steps and as many dishes, you are done and dusted and free to entertain in front of the crackling fireplace; glass of wine in hand, cracker of a soup at the ready!  Now what could be better than that in the dead of winter?!
Enjoy....



Roasted Tomato & Capsicum Soup

Ingredients

900g-1kg tomatoes, halved (no need to remove the tops)
2 large red capsicums (I just slice down each side to reveal the inner core and seeds in one piece which I discard)
3 garlic cloves (keep them in their skins while roasting)
1 medium red onion (skin removed and quartered)
olive oil
cracked pepper
1 red chilli (optional)
1 large dollop of vegetable stock concentrate (from the EDC book) or 1 scant tbs chicken/veg stock powder
3-4 fresh basil leaves (or as desired)

Method - Conventional

  1. Preheat oven to 190 degrees celcius.  Line two large baking trays with baking paper.  Drizzle some olive oil over each tray.  Place tomatoes, capsicum and garlic (and the chilli if using) on the trays.  Drizzle a little more olive oil over the top and sprinkle with cracked pepper.  Bake for 45 minutes or until soft with a slight roasted colour.
  2. Push the garlic flesh out of their skins and place all the roasted ingredients into a blender/food processor with stock, basil and 500mL boiling water.
  3. Blend on highest speed for 1 minute or until smooth.
  4. Serve with a dollop of creme fraiche and a fresh basil leaf.

Method - Thermomix

  1.  Follow step 1 above.
  2. Push the garlic flesh out of their skins and place all the roasted ingredients into TM bowl with stock, basil and 500mL boiling water.
  3. Blend on speed 9-10 for 1 minute, scraping down sides once.
  4. Serve with a dollop of creme fraiche and a fresh basil leaf.

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