Roasted yellow pepper soup and tomato basil soup by Catherine Fulvio
Chef:
Whirlpool
Cook:
50 mins
These delicious soups are perfect as a starter for Christmas dinner, or even as a healthy, filling lunch.
Salt and freshly ground black pepper
For the yellow pepper soup
4 yellow peppers
1 onion, finely diced
1 tsp thyme, chopped
250ml vegetable stock, plus extra to thin soup if required
3 tbsp cream
Extra virgin olive oil
Salt and freshly ground black pepper
For the tomato soup
2 garlic cloves, sliced
2 sundried tomatoes, chopped
1 x 400g tin of chopped tomatoes
1 potato, peeled and diced
300ml vegetable stock, plus extra to thin soup if required
2 tsp basil leaves, chopped
Extra virgin olive oil
Preheat the oven to 180°C/Fan 160°C/Gas 4.
To make the yellow pepper soup, place the peppers on a roasting tray, rub with olive oil and roast until the skin has browned. Remove immediately from the oven, place in a plastic bag and seal.
After 30 minutes, remove the peppers and peel away the skin.
In a large saucepan, heat the oil and cook the onion until soft.
Deseed and roughly chop the peppers. Add the peppers, thyme and stock to the onion and heat through.
Using a hand blender, puree the soup.
Add the cream and taste for seasoning, adding salt and pepper as required.
To make the tomato soup, heat some oil in a large saucepan over a medium heat.
Add the garlic and sundried tomatoes and sauté for 1 minute.
Stir in the tomatoes, potato and stock, bring to a boil. Reduce the heat and simmer until the potato is cooked through.
Add in the basil and remove from the heat.
Puree the soup and taste for seasoning, adding salt and pepper as required.
To serve, using two ladles, pour one ladle each of yellow pepper and tomato soup into a bowl at the same time. They will stay separate for an amazing looking and even better tasting yellow pepper and tomato soup.
Serves
4-6
Cooking Time
50 minutes
Main ingredients
Vegetables, Stock/Broth
Recipe Type
Soups, Starters
