This easy and delicious Tomato and Red Pepper Soup from James Martin is a comforting, creamy dish perfect for any time of year. With simple ingredients like sweet peppers, tomatoes, and garlic, you can easily customize it to suit your taste. Serve it with crispy ciabatta toast topped with pepper and chive butter for extra flavor!
Ingredients Needed
For the soup:
- 2 red peppers
- 2 banana shallots, halved and trimmed
- 500g/1lb 2oz plum tomatoes
- 4 garlic cloves
- 2 tbsp olive oil
- 25g/1oz butter
- 450ml/16fl oz chicken or vegetable stock, hot
For the ciabatta toast:
- 100g/3½oz jarred roasted red peppers, chopped
- 2 tbsp chopped fresh chives
- 75g/2½oz butter, at room temperature
- 1 ciabatta loaf, cut into slices
How To Make Tomato And Red Pepper Soup
- Prepare the peppers: Preheat the oven to 200°C/180°C Fan/Gas 6. Place the red peppers over an open gas flame until blackened all over. Put them in a bowl, cover with cling film, and leave to stand for 1-2 minutes. Peel off the blackened skin, rinse under water, remove the seeds, and set aside.
- Roast the shallots, tomatoes, and garlic: Place the halved shallots (cut side down), plum tomatoes, and garlic cloves on a baking tray. Drizzle with olive oil and bake at the top of the oven for 30 minutes, or until the shallots are soft and cooked.
- Make the soup: Melt butter in a large pan over medium heat. Add the roasted shallots, peppers, and garlic. Pour in the hot stock and cook for 5 minutes. Blend with a stick blender until smooth, then return to the pan to warm through.
- Prepare the ciabatta toast: Mix the roasted peppers and chives into the softened butter. Roll into a log shape and wrap in cling film. Heat a griddle pan and drizzle olive oil over the cut sides of the ciabatta. Toast for 1-2 minutes on each side or until grill marks appear.
- Serve: Ladle the soup into bowls and serve with the toasted ciabatta topped with pepper and chive butter.
Recipe Tips
- Roast the peppers well: For the best flavor, make sure the red peppers are completely blackened on all sides before peeling. This enhances the smokiness in the soup.
- Don’t skip the butter: The butter adds richness and a smooth texture to the soup, making it creamy and delicious. Use the full 25g for the best result.
- Use hot stock: Adding hot stock to the pan helps maintain the temperature and ensures the soup cooks evenly when blended.
- Grill the ciabatta carefully: Make sure to toast the ciabatta just until you get those golden grill marks, so it stays crispy without burning.
How To Store And Reheat Leftovers?
- Refrigerate: Let the leftover soup cool to room temperature. Then, transfer it to an airtight container and store it in the fridge for up to 3 days.
- Freeze: Allow the soup to cool completely before freezing. Store it in a freezer-safe container for up to 3 months. To serve, thaw overnight in the fridge before reheating.
- Reheat: Pour the soup into a pot and heat over medium heat for 5-7 minutes, stirring occasionally until hot.
Nutrition Facts
Serving Size: 1 serving (approx. 1 cup / 240g)
- Calories: 100
- Total Fat: 2g
- Saturated Fat: 0g
- Cholesterol: 0mg
- Sodium: 500mg
- Potassium: 550mg
- Total Carbohydrate: 20g
- Dietary Fiber: 5g
- Sugars: 9g
- Protein: 3g
Try More James Martin Recipes:
- James Martin Lemon Tiramisu
- James Martin Broccoli And Stilton Soup
- James Martin Pea And Ham Soup
- James Martin Bread Sauce
James Martin Tomato And Red Pepper Soup
Description
This easy and delicious Tomato and Red Pepper Soup from James Martin is a comforting, creamy dish perfect for any time of year. With simple ingredients like sweet peppers, tomatoes, and garlic, you can easily customize it to suit your taste. Serve it with crispy ciabatta toast topped with pepper and chive butter for extra flavor!
Ingredients
For the soup:
For the ciabatta toast:
Instructions
- Prepare the peppers: Preheat the oven to 200°C/180°C Fan/Gas 6. Place the red peppers over an open gas flame until blackened all over. Put them in a bowl, cover with cling film, and leave to stand for 1-2 minutes. Peel off the blackened skin, rinse under water, remove the seeds, and set aside.
- Roast the shallots, tomatoes, and garlic: Place the halved shallots (cut side down), plum tomatoes, and garlic cloves on a baking tray. Drizzle with olive oil and bake at the top of the oven for 30 minutes, or until the shallots are soft and cooked.
- Make the soup: Melt butter in a large pan over medium heat. Add the roasted shallots, peppers, and garlic. Pour in the hot stock and cook for 5 minutes. Blend with a stick blender until smooth, then return to the pan to warm through.
- Prepare the ciabatta toast: Mix the roasted peppers and chives into the softened butter. Roll into a log shape and wrap in cling film. Heat a griddle pan and drizzle olive oil over the cut sides of the ciabatta. Toast for 1-2 minutes on each side or until grill marks appear.
- Serve: Ladle the soup into bowls and serve with the toasted ciabatta topped with pepper and chive butter.
Notes
- Roast the peppers well: For the best flavor, make sure the red peppers are completely blackened on all sides before peeling. This enhances the smokiness in the soup.
- Don’t skip the butter: The butter adds richness and a smooth texture to the soup, making it creamy and delicious. Use the full 25g for the best result.
- Use hot stock: Adding hot stock to the pan helps maintain the temperature and ensures the soup cooks evenly when blended.
- Grill the ciabatta carefully: Make sure to toast the ciabatta just until you get those golden grill marks, so it stays crispy without burning.
James Martin Tomato And Red Pepper Soup