Sunday, 23 November 2014

Creamy Roasted Tomato Sweet Pepper soup

Autumn is finally kicking in. And that means lots of warm, filling and hearty dishes. And in my book that means stewy meals and chuncky nutritious salads with, say, root veg and mushrooms. But most of all soups, yes! Nourishing and thick or brothy and filled with delicious ingredients. So when my mum asked me to make an simple birthday dinner for my father (who turned a whopping 70 years!!!) I turned to soup. Due to some family circumstances we didn’t feel like having a huge party but nonetheless such a respectable age can’t go without a little of a celebration.

So  during the day I took my parents to the brand new Market Hall in Rotterdam. Which was nice but a bit of a letdown food wise but the ceiling is beautiful piece of art. I expected a foodie heaven and produce from every corner of the world. Some of the stalls were great and spot on but a stall selling nuts every other turn you make is a bit too much. Hopefully in time the diversity will increase and we’ll blame it on fact that they had just opened and wanted all stalls to be occupied.

And although it was was still quite summery for the time of year I decided to go for a nice thick creamy roasted tomato sweet pepper soup. We had a really tasty salad to go with it, which I will share with you next time.

Creamy Roasted Tomato Sweet Pepper soup (serves 6)

  • 1 big sweet onion , chopped
  • 3 stalks of celery, chopped
  • 2 tsp thyme
  • 2 tsp oregano
  • 1 tsp sweet paprika
  • 10 threads of saffron
  • 500 g pomodori (plum) tomatoes
  • 3 sweet peppers (red, yellow and organge)
  • 1 can of plum tomatoes
  • 150 g mascarpone
  • 2 cubes of vegetable stock (kallo organic)
  • 1 cube of garlic herb stock (kallo organic)
  • 1 can of chopped tomatoes
  • 1 tbsp of balsamic vinegar
  • 1 tbsp of agave syrup
  • 1 ½ ltrs water
  • 3 tbsp olive oil
  • Salt & pepper to taste

Pre-heat the oven to 200 °C. Soften the onion and celery in the olive oil in a large soup pan with the lid on for 15 minutes. Line a baking tray with baking paper. In the meantime chop the tomatoes in quarters and put on a baking tray. Cut the peppers in half and put on the tray as well and put in the oven for 30 minutes. Put the thyme, oregano, paprika and saffron in the pan with the onion and celery and let it simmer for 5 more minutes. When the tomatoes and peppers are done remove the skins of the peppers. Add both tomatoes and peppers to the onion herb mixture and simmer some more. Then add the can of plum tomatoes and mascarpone and stir well until all mascarpone is well mixed in.

Add half of the water and blend with a hand blender until completely smooth. Pour in the rest of the water and the stock cubes and let them dissolve. Add the can of chopped tomatoes and heat through. Finish the soup with the balsamic and agave syrup. Bring to taste with some salt and pepper.

Serve while hot in some large bowls. As an extra sprinkle the bowls with some toasted seeds, like pumpkin, sun flower or hemp, of your choice.

If you'd like this soup to be vegan replace the mascarpone for 1 cup of soy cream.


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