This delicious mid-winter soup is perfect for your Valentine’s Day dinner – or for any day. It’s a favorite of our Brides, and Chef Michael Davies has had many requests to share his recipe…Enjoy!
Tomato and Roasted Red Bell Pepper Soup
Serves 4
Ingredients:
2 large red peppers, halved, de-seeded & chopped rough
1 small Spanish onion, chopped rough
1 small carrot, chopped rough
1 celery stick, chopped rough
18oz plum tomatoes
2 cloves garlic, chopped
2.5 cups vegetable stock (can buy ready-made)
2 tsp. Sugar, optional
2 tbsp. Tomato paste
Kosher salt & freshly ground black pepper to taste
½ cup 35% cream
2oz. Fresh basil chopped
To Prepare:
- Pre-heat oven to 375 degrees. Place peppers, onion, carrot, celery, garlic and tomatoes on baking tray. Mix with olive oil. Bake for ½ hour or until vegetables are roasted & tender. Blend in tomato paste and cook for 1-2 minutes longer.
- Remove vegetables from baking sheet, transfer to a stainless steel pot. Add vegetable stock, simmer for 35 minutes or until vegetables are tender.
- Taste for seasoning using kosher salt & ground black pepper and sugar if needed.
- Add cream and half of the basil and puree using a blender until smooth.
- Serve in soup bowls with a sprinkle of fresh chopped basil and a swirl of fresh cream.
Happy Valentine’s Day from everyone at the Elm Hurst Inn & Spa and Idlewyld Inn & Spa!
That soup looks so nice – the presentation is amazing! I’ve actually just started a food blog, just writing wee things about dining out in places in Glasgow. Things have been tough for me over the last few years but food is something that has always brought me comfort (not necessarily a good thing hahaha). Would love it if you were interested and wanted to have a look or give me a follow, it would mean a lot.
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