First up in the soup season series is roasted red pepper and tomato. You might be thinking, “What are we doing roasting veg here? Are we not supposed to be making a soup?” Yes, we are. But let me tell you something. Roasting your veg is one of the best ways to level up your soup. The caramelization that goes on in the oven cannot be achieved in a pot. And that’s why we are roasting the veg. I don’t do it with all them, but we’re doing it with this one. Get it into a really hot oven, mix it halfway through, and then take it out when it looks like this. Look at the color of the veg. Unreal. Pop the garlic out of the skins. And now we’re going into the pot. Going in with tomato puree. chopped tomatoes and about 300 mil of water, just enough to cover it. Then we’re going to bring it to the boil and let it simmer for about 10 minutes before we blend it. We really want to give it a good blend here. That’s also going to unlock more flavor. So, blend, blend, blend, blend, blend in with the performance enhancers, salt, extra smoked paprika, little bit of honey, touch of balsamic vinegar, blend again, and then finish it off with a chef’s kiss. See you tomorrow.
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750g tomatoes, halved
2 red peppers, deseeded and quartered
2 red onion, quartered
5 cloves garlic, skin on
2 tbsp olive oil
1 tsp smoked paprika
Half tsp ground coriander
1 tbsp tomato purée
1 x 400g tin chopped tomatoes
300ml water (more if needed add later)
1 tbsp honey
1 tbsp balsamic vinegar
Method
1. Heat oven to 210°C. Place the tomatoes, peppers, onion, and garlic on a tray. Drizzle with olive oil, sprinkle with 1 tsp smoked paprika, coriander, salt, and pepper. Roast for 30/35 minutes until softened and nicely charred.. Mix halfway through.
2. Squeeze the roasted garlic from its skins and move all the veg into a pot. Stir in the tomato purée and cook for 1 minute.
3. Add the chopped tomatoes, water, and remaining Bring to the boil, then simmer for 5 minutes.
4. Blend until smooth, add the honey and balsamic vinegar as you blend.s
5. Taste and adjust seasoning, maybe another bit of smoke paprika.