Esta es una exhibición prevé de cómo se va ver la receta de 'Creamy roast tomato soup' imprimido.

Receta Creamy roast tomato soup
by Peter Brown

Creamy roast tomato soup

n the Southern Hemisphere we are in winter so soup is a good warmer in the evenings ,here are some soups I found while browsing on the I africa site


This creamy, rich and tasty tomato soup bursting with the flavours of oven-roasted tomatoes and red pepper ,for winter or summer, served warm, at room temperature or cold.

Calificación: 4/5
Avg. 4/5 1 voto
Tiempo de Prep: Sudáfrica South african
Tiempo para Cocinar: Raciónes: 4

Ingredientes

  • 1 large ripe but firm red pepper, halved, seeded and cored
  • The seeds of 6 cardamom pods (use a wooden chopping board and a flattened knife to gently crush the pods and remove the seeds)
  • 1,5kg of mixed Cherry and Roma tomatoes
  • 1 finely chopped red onion
  • 3 cloves of garlic, peeled, crushed and finely chopped
  • 1 tin (115g) tomato paste
  • ½ teaspoon cumin powder
  • 4 curry leaves
  • 1 tablespoon olive oil
  • 2 cups of vegetable or chicken stock (I always make a cup or two extra, just in case the soup needs a bit of thinning out after the roasting and cooking process)
  • 1/3 cup brown sugar
  • 1 cup of cream
  • 1 tot of brandy

Direcciones

  1. In a roasting pan toss together the olive oil, tomatoes, red onion, red pepper, garlic and sugar.
  2. Place in an oven pre-heated to 200°C and roast until tomatoes and pepper begins to show little black burn marks.
  3. Scrape all the contents of the roasting pan out together and spoon into a saucepan.
  4. Add a cup of water, the brandy, the vegetable stock, curry leaves, cardamom seeds and tomato paste and simmer for about 30 minutes (you might have to add a little more stock as you go along).
  5. After 30 minutes remove cardamom seeds and curry leaves and blend in a food processor until smooth (some people prefer to push the tomato mixture through a sieve and they then remove the seeds and skins of the tomatoes — the choice is yours, but I prefer to leave it in for the extra flavour it gives).
  6. Add salt and black pepper to taste, plus the cream, and then simmer gently for 15 minutes.
  7. Decorate the soup with fresh basil and serve with hot, crusty bread (I love a garlic or pesto-filled French loaf).