Tomato Soup with Red Pepper Cream
Table of Contents
Introduction
Tomato soup is without a doubt, a product that grabs for when a person feels like they are in want of a warm tasty meal. Along to an exquisite and tangy red pepper cream sauce this proved to be quite spectacular as an interpretation of the classic. If ever you wanted a mouth watering food in the cold, scary night, or a server to start a dinner party, then this Tomato Soup with Red Pepper Cream is just what you’ve been looking for. This post will provide a perspective of the history of tomato soup, this generalizes how soups are, and how this beautiful meal Tomato soup can be upgraded to be more nutritious and how to make it include more variation.
Historical Background
Tomato soup is recognized as having been present in many kitchens on an international basis for over a century. It can be considered that it was created in the 19 ^{th} century with the progressive incorporation of tomatoes to European and American cuisine. Soup made from tomatoes or other vegetables in general, and especially from canned tomatoes began to be served at the end of the nineteenth century, and for good reason. The addition of the red pepper cream sauce on top is even more modern and does very much add to the step up of the more usual spinach and ricotta.
The Essence of Soups
Soups as a form of dish have been in existence for ages and have been taken by people as a meal for their nutritional requirements, consolation and as a warm meal. These are foods that can be cooked in a manner that they can fit any event, environment or even dietaries. Tomato soup in particular has quite a simple and quite rich flavoring, as is clearly evidenced by the following: The tomatoes are tender and rather tangy but this tanginess is good, at least when accompanied by sweetness of red peppers.
INGREDIENTS
1. 5kg plum tomatoes, halved
5 red chillies, seeded
1 Large red (bell) pepper that is halved and that has its seeds removed
2 pieces of red onions cut into rough chucks
6 garlic cloves, crushed
2 tbsp sun-dried tomato paste
45ml/3 tbsp olive oil
400ml/1½ cups vegetable stock
salt ground black pepper wild rocket (arugula), to garnish Pepper Cream
1 red pepper, halved and seeded
10ml/2 tsp olive oil
120ml cup crème fraiche
Adding just a couple of drops of Tabasco sauce
Procedure
1 Preheat the oven to 200°C/400°F/ Gas 6 put the tomatoes, chillies. red pepper, onions, garlic and tomato paste in a roasting tin (pan). Add all the vegetables, pour the oil over quickly and mix well and roast them in the oven for about 40 minutes or until the vegetables are soft and the skin of the pepper is slightly burnt.
2 At the same time, prepare the pepper cream In the same manner. Place the red pepper halves with the skin side facing upwards and putting them on a baking tray, drizzle the olive oil over them.
3 Fry the combined mixed vegetables for about 30-40 minutes until they blister.
4 The pepper should be transferred to a bowl, for the pepper cream, immediately it is done. Place in a polythene wrap and allow to cool, Remove the skin and blend the meat in a food process blender with half creme fraiche. Then pour it into a mixing bowl and mix in the rest of the crème fraiche into the bowl. Season it and splash Tabasco sauce you can add as you wish served hot. Store in the cooler till needed, otherwise store in a refrigerator.
5 In small quantities, blend all the roasted vegetables and add a portion of the stock therein stir to make a thick puree. How juicy the tomatoes are will attribute to the amount of vegetable stock that will be required in the recipe
6. This should be sifted into a pan and if you wish to add more stock and heat through to require thin soup. Heat antiseptically and to taste. Place soup in the bowls and scoop the red pepper cream right into the middle of the soup bowls. Place a layer of wild rocket leaves on top to serve as garnishing.
Cooking Tips
Choose Fresh Ingredients: Be particular about the tomatoes and peppers you use as they ‘make or mar’ this dish. It is recommended that one uses ripe tomatoes that are juicy and bright red peppers to make the dish.
Roast the Peppers: Charred red peppers added to the cream will ensure that they blend well due to the sweetness it has after roasting and will as well give the soup a smoky flavor.
Use a High-Quality Blender: And don’t forget to blend the soup until very smooth indeed; if you’ve taken the trouble to pass it through a food mill, you won’t want any unpleasant bits of veg left in it.
Season Well: One can add a pinch of sugar to soften the taste of the tomatoes, and also a dash of vinegar or lemon juice to complement the flavor.
Customization
One of the advantages of soup is that it is easy to make and even easier to adjust to the thickness or spiciness you desire. Here are a few ideas to make this Tomato Soup with Red Pepper Cream your own:Here are a few ideas to make this Tomato Soup with Red Pepper Cream your own:
Add Protein: Add in some chicken, shrimp, or beans which must be boiled earlier to it for a more protein packed recipe.
Spice It Up: You can add a pinch of cinnamon or cayenne pepper, or a small amount of smoked paprika to give a little more heat.
Make It Creamier: You can and should thicken it, if the consistency is too thin for your taste, augment it with some heavy cream or coconut milk.
Garnish Creatively: Top the soup, if you wish, further garnish it with fresh herbs, croutons or finish it off with a glaze of balsamic glaze.
| Nutrient | Tomatoes | Red Pepper Cream | Benefits |
| Vitamin A | High | Moderate | Supports vision and immune function |
| Vitamin C | High | Moderate | Boosts immune system and aids in skin health |
| Lycopene (Antioxidant) | High | Low | Reduces risk of chronic diseases |
| Vitamin E | Low | High | Protects cells from damage and supports heart health |
| Folate | Low | High | Supports healthy cell division |
| Healthy Fats | Low | High | Supports heart health |
| Calories | Low | Moderate | Aids in weight management |
Conclusion
Tomato Soup with Red Pepper Cream is not just food that you eat: it is an event. This dish features everything that can be associated with a tasty soup and at the same time everything that can be referred to as fine dining. It can be used as a starter or as a main course because it is one of those soups that will leave a very good impression.
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