Amit (my husband) was down with a cold the other day and he so wanted to have some soup. So instead of buying the sodium loaded soups at the grocery store, I decided to try making some homemade soup. After a lot of “you decide, no you”, we agreed on tomato soup. I then found this recipe online for tomato soup with roasted red pepper and fresh basil. The recipe just looked interesting and easy to make. And I can vouch for the fact that it was delicious too. I did make some modifications to the original recipe.
The quantities listed below will serve 3 persons if you are serving just the soup and a salad. We decided to go healthy that night and have a salad and soup for dinner.
- Crushed tomato (15 ounces)
- 1 Red Pepper
- 2 teaspoons white cooking wine
- 1 teaspoon oregano
- 3 cloves garlic
- 1 small onion
- 3 teaspoons olive oil
- 2 cups chicken stock
- 1/2 cup fresh basil (chopped)
For the basil cream
- 1/2 cup sour cream
- 1/4 – 1/2 cup whipping cream
- 1/4 cup fresh basil
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- Slice the red pepper into 1 inch thin slices (slivers).
- Mix the white cooking wine and oregano with the red pepper and set aside.
- In the meanwhile chop the garlic cloves and onion.
- Heat 1 teaspoon of olive oil in a saucepan and add the marinated red pepper.
- Roast the red pepper till the edges turn brown.
- Set the red pepper aside.
- Add 2 teaspoons of olive oil to the same saucepan.
- Once the oil is hot add the chopped onion and garlic to the saucepan.
- Saute the onion and garlic till they turn light brown.
- Mix in the red pepper, crushed tomatoes and chicken stock and bring to boil.
- Reduce the heat and let the soup simmer for 10 minutes.
- While the soup is cooking, mix together the sour cream, whipping cream, basil, salt and black pepper and set aside.
- Transfer the soup to a blender and blend till smooth. (It takes me a just a couple of minutes to achieve the soup like consistency)
- Pour the soup into bowls and add the basil cream on top. (I also added a few cut sprigs of basil to give it a very colorful and fresh feel)
This soup takes about 20 – 30 minutes to serve including prep time and cooking time. I love to serve this alongside some fresh salad with a ranch dressing.
The original recipe can be found at http://www.countryliving.com/recipefinder/red-pepper-soup-basil-cream-recipe?click=main_sr. I only made a change in the red pepper part of the recipe. Instead of buying a can of marinated red pepper I made my own fresh roasted pepper.