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Roasted Red Pepper and Tomato soup

Roasted Red Pepper and Tomato soup

Chef Dheeraj Bhandari
Serve 4 people
Preparation Time 30 to 40 minutes
Fresh Tomatoes 500 grams cut into wedges
Onion 100 grams, peeled and cut into slices
Red bell pepper 01nos, roasted and skinless
Celery stalk 50 grams, roughly chopped
Vegetable stock 01 liter
Garlic 8 clove, finely chopped
Fresh cream 1 tablespoon for garnish
Bread slices 01nos, cut into dices for croutons
Fresh parsley sprig for garnish
Bay leaves 01nos
Olive oil 50ml
Salt and pepper to love
1. Heat olive oil in a heavy bottom pan add bay leaves, onion, celery and garlic sauté until vegetables are soft.
2. Now add fresh tomatoes wedges and roasted seedless bell peppers in pan and cook for 5 minutes.
3. Add the vegetable stock , close the pan with lid and boil until all tomatoes and peppers are
Completely cooked.
4. Close the fire and season with salt and pepper to taste. Remove and Discard the bay leaves.
5. In a blender, puree the hot mixture and Pass through a sieve to remove seeds and impurities.
6. Reheat the tasty yummy soup and pour into soup cups.
7. Serve hot with accompaniments of garlic bread croutons.
8. Garnish with fresh cream on top.
9. Enjoy my treat……………….