Duo of roasted yellow pepper soup and tomato soup

Catherine Fulvio serves up two separate soups in one bowl looks great, tastes even better
By Catherine Fulvio
Duo of roasted yellow pepper soup and tomato soup
  • Rating:
  • Effort: easy

Ingredients

  • 4 yellow peppers
  • 1 onion, finely diced
  • 1 tsp thyme, chopped
  • 250 ml vegetable stock, plus extra to thin soup if required
  • 3 tbsp cream
  • extra virgin olive oil

For the tomato soup

  • 2 garlic cloves
  • 2 sun-dried tomatoes, chopped
  • 1x400 g canned chopped tomatoes
  • 1 potato, peeled and diced
  • 300 ml vegetable stock, plus extra to thin soup if required
  • 2 tsp basil leaves, chopped
  • extra virgin olive oil

Method

1. 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 lightly browned. Remove immediately from the oven, place in a plastic bag and seal.

2. 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.


3. Using a hand blender, purée the soup. Add the cream and taste for seasoning, adding salt and pepper as required.

4. 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 and bring to a boil. Reduce the heat and simmer until the potato is cooked through. Add in the basil and remove from the heat.

5. Purée 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.

Rate This Recipe

1
2
3
4
5