Grilled Tomato & Red Pepper Soup | ‘What Did I Miss’?

Just me making a tomato and red pepper soup. Not a profesional, but I enjoy the odd cooking and baking here and there. Please leave me a message in the comments section to let me know what you think. Also if you would like me to make something else, or atleast try lol.

5 x Big Tomatoes
2 Red Peppers
1 Whole Garlic Clove
1 Onion
Satl and Pepper to taste
Dried Basil
Paprika

Stay tuned for my next video. Condensed Milk Bread

[Music] Okay. I’ve been trying to find the best spot to put my camera, but um I don’t know because I don’t have a very long tripod. So, what I’m going to do is I’m going to show you in a bit what I’m doing. Well, how I’m doing it. I have decided to make a roasted red pepper and tomato soup. I know it’s not winter, it’s summer, it’s very hot, but I love my soup. And there’s going to be a nice bread to go with it. So, bear with me while I make the soup. Okay. I’m just going to try and put you down. so you can see what I’m doing. Right. Make sure we’ve got everything there. There we go. Okay. So, I’ve got four, well, five big tomatoes. I’ve already washed this all off. Okay. Okay, I’ve got five big tomatoes, two red peppers, and some garlic, onion. I’ve got some thyme, rosemary, and I mean, I’m going to put in paprika because smoked paprika, that just adds so much flavor. I hope everybody saw that. There we go. Um, salt and pepper, and of course, olive oil. Now, you don’t need to use olive oil. I mean you can use extra virgin olive oil if you want to. Um but I have decided to go just with normal oil because that’s what I had in my cupboard. Okay. Obviously wash your hands. Very important. I’ve already done that. And then what I like to do if it’s big tomatoes like this I like to cut it in quarters and then half each quarter as well. spread them around the pan like so. Also, what you’re going to need with this actually want to try No, I’m not going to try this. Um, you’re also going to need uh two cups of vegetable stock, but that will come in later because this is going to go in the oven first. You can just chop this up roughly because doesn’t really matter how you put it in. Now, if you don’t like red peppers, I mean, you don’t have to add it, but it just adds so much flavor to it. And I would recommend using red peppers, not the yellow ones or the green ones, so you can keep the keep the nice deep red color. Just want to spread it out properly. As well, I’ve got an onion. Now, the onion I’m just going to chop roughly as well. Now, I’m using a whole bulb of garlic cuz I like garlic. If you like to have a little bit less, just whole or use whatever you want. You do you while I do me. A few moments later. Okay, now that we have everything in there, see how lovely that looks. Okay. all big bulbs and big pieces and whatever. It doesn’t matter. Now, you should have put the oil in beforehand, unlike me, but Oh, that’s closed. Let’s try again, shall we? Spread it over and just give it a quick little stir. And that will make sure the oil is soften at the bottom. And maybe I’ve put in a little bit too much oil, but it is fine. You’re not going to die. Plenty of salt. I like to have it a bit rougher. Really, a bit more coarser than what I just had there. And my salt just finished. Right. Let’s try again, shall we? There we go. I’m sure that will be enough. And some pepper. I like to make that a bit more coarse as well. Make sure you don’t have too much of that because you don’t want it to overpower sometime, rosemary, a little bit of rosemary. Thank you, Rose. That was lovely. And of course some smoked paprika. Now this can vary from everybody. If you like it a little bit hot, you can add a bit more just to add that deep flavor. Or you can even add some pepper flakes or some more chilies or whatever if you want to. But I’m not going to do that. Okay, I think that is fine. I’m using my hands because that is what it’s there for. Okay, so don’t be scared to do that. I mean, if you don’t want to use your hand, use a spoon. Just mix it about. Okay, wash your hands. Okay, now we want to put the oven on before you start doing that, actually, which I forgot to mention, but it’s fine. Put it at 200° Celsius. I don’t know what that is in Fahrenheit and bake before you start. Right. And then put that in there. Let me just put that there. Put your tomatoes in there. Oh, for about 30 minutes. Don’t worry if the tips burn a little bit. It doesn’t matter. Once that is done, you can take it out. Okay, let’s leave it and I’ll see you in 30 minutes. Okay. That looks lovely. Right, see how absolutely delicious that is looking. Now, we want to take this and put this in a pot so that we can blend it. Okay, careful because this is going to be hot. Now, you want to make sure you get all the juices and everything out of that. Uh, this is going to be a bit tricky because that is a bit smaller than that. But let’s just see what we can do here. Now, you can put this in a in a hand blender if you want. I don’t have one, unfortunately, because mine broke. However, you can just use this a hand blender. It’s still a blender. It still does the same thing. A food processor is the thing I’m thinking of or blender, whatever. You know what I’m talking about. Now, what we’re going to do, just want some light on the subject here. We are going to squash all of this. So, excuse the noise real quick. [Applause] Okay, that should do the thing. Now, you can carry on blending this as much as you want or as little as you want, depending on how chunky you want it or how smooth you want it. I’m I’m okay with that. I’m happy with that. I’ll just grind it a little bit away. [Applause] Okay. Now, what we want to do with this is we want to add some vegetable stock. Now, I use this vegetable stock. You can get a Tesco or wherever as you want as well. It’s one little pot and it makes 500 mil, which is two cups. That’s what I use. I mean, you can go through all the trouble and make your own vegetable stuff, but that’s timeconuming. That is just so much easier. Okay. So, I’ve got this ready already. Ready already. Mix this through. Now, I like throwing in some tomato paste cuz it gives it a deep flavor and a deep color look as well. About two to three tablespoons. That was basically just one. I mean, you can measure it with a real tablespoon if you want. I’m just eyeballing it. That’s about two. That’s about three. Okay. Mix this through. [Music] Now, you want to start boiling this. Let’s just put that on. You want to start boiling this and then turn the heat down so it simmers for about 10 to 15 minutes, give or take. Just make sure you don’t burn it. So, just to get it to start boiling quicker, I’m just going to put the lid on. Now it is time for me to taste my soup. Oh, wait. Let me do this. Let me show you what it looks like. Mum num num with nice baked with nice What did I put? What bread is this again? Oh yes, it’s condensed milk bread. Now, if you want to see the recipe for that, you’ll have to wait for my next video. But let’s see how this goes together. I know it’s thick bread, but that is okay. It’s me eating it, not you. Okay. But do try it. I mean, it’s very delicious. I know it is. [Music] Oh my word. I’m sorry. Don’t like speaking with food in my mouth, but this is amazing. Now, please remember to subscribe and hit that like button if you like this content and you want to see more. Now, if you’ll excuse me, I’m going to enjoy my soup and bread. Okay, bye.