Roasted Bell pepper tomato soup, flavored with basil leaves is ideal for winter evenings to pep up your tastes buds and provide that, much-needed warmth in brrrr-ing cold.The sweetness of roasted pepper cuts down the tartness of tomatoes, the olive oil adds to the flavor and health quotient and the basil leaves gives the excellent whiff of freshness to the otherwise ordinary tomato soup.
A healthier, delicious, creamy ( no cream added to the soup, its just for garnishing and we have our soup without any) soup, bursting with flavors ..do try it for once at least !
- Red bell pepper (Would recommend using only red peppers, the green capsicum gives it a totally different taste) -1
- Tomatoes ( ripe ones) 7
- Onion 1
- 2 cloves (laung)
- 3 whole black pepper (or less than 1/4 small tsp powdered black pepper)
- 1 bay leaf (tejpatta)
- 5 cloves of garlic (optional )
- 1/2 inch of dalchini or even less (optional if you don’t have it)
- 1 tsp of butter
- 1 tsp of olive oil (Optional)
- Salt as per taste
- Red chilly powder 1/4 tspn (or adjust as per your taste but always add red chilly powder after whole soup is ready)
- Water 1 and half+ 2 glass (1 1/2 for boiling tomatoes and 2 glass after straining soup)
- Sugar 1 tsp (or less)
- Basil leaves 2-3 ( and some for garnishing)
- Fresh cream for garnishing (optional)
- Wash and pat dry the red bell pepper. Hold it with a fork spoon and roast it on direct flame , tossing sides at intervals, till the skin of pepper looks charred.You can roast it in oven too ( Roast tomatoes too, alongside, if using oven.)
- Cover it with cling film or the kitchen cloth and let it cool.
- Scrap the skin of pepper and chop roughly.
- Wash tomatoes, peel garlic and peel and chop onions and set aside cloves, peppers and bay leaf.
- Now in a huge pot or pan (I prefer pressure cooker) add butter and let it melt. Add 1 tsp of olive oil too for that extra flavor ( optional, but remember to add some more butter if you are not using olive oil)
- Add tejpatta, cloves, black pepper and chopped onion along with cloves of garlic and saute it just for a minute (do not let the onion turn brown, you just need to ‘sweat’ onions )
- Add chopped tomatoes and bell pepper. Mix well.
- Add water just above the level of tomatoes (approximately 1 and half glass).
- Cover the lid and let it boil for at least 25 minutes,or if using pressure cooker, close the lid and let the mix cook till 6-7 whistles of cooker.Put off the gas.
- Now let the mixture cool and then puree it (DO NOT FORGET TO REMOVE bayleaf, cloves and dalchini or else the soup will turn bitter or way too spicy) till smooth paste like consistency is obtained.
- Strain it properly to get rid of tomato skin .
- Now add approx. 2 glasses of water, along with fresh basil leaves and let it boil again for about 8 -10 minutes,when you get the desired consistency , add the salt , red chilly powder and sugar and mix it well.If you find it too thick and still raw smelling,then add half glass of water and let it simmer for some more time.
- Keep tasting and seasoning it till u get the right balance of taste.
- Serve it hot/warm/ cold, garnished with fresh basil and some cream and relish it with croutons or with cheese toast/ garlic bread etc.