Roasted Tomato And Bell Pepper Soup with Basil Oil, Bacon Rubies And Croutons

As our gorgeous summer comes to and end, I wanted to make a soup that would show my appreciation and pay homage to the bright sunny days of summer. This soup is deliciously robust, cheerful and light.

 Makes 5-6 servings

 Ingredients-

  • 8 ripe tomatoes – roughly cut
  • 2 stalks of fresh thyme leaves
  • 1 x yellow pepper – grilled on gas
  • 1 x red pepper – grilled on gas
  • 1 tsp. garlic – chopped
  • 1/2 cup of basil
  • 3 – 4 tbsp. olive oil
  • Bacon bits – fried
  • Fresh cream
  • Store bought croutons -you can make your own if you like
  • 800ml Chicken stock  
  • Salt and pepper for seasoning

 Recipe-

  • Preheat the oven to 200 C
  • Place the tomatoes on a baking sheet

  • Sprinkle with thyme and season with salt and pepper
  • Roast in oven for 20 minutes
  • Place the peppers over a gas grill or gas stove and grill until the skin is charred- turning often

  • Place the charred peppers in a sealed bag and allow to rest for 15 minutes
  • Peel the blackened skin off the peppers under running water
  • Remove core and pips
  • Place the cooled tomatoes, peppers and garlic in a blender
  • Add the chicken stock and blend until smooth
  • Add more liquid if you want a thinner soup
  • Taste and season well


 Basil oil-

  • Place the basil leaves in boiling water for 1 minute
  • Transfer the basil to ice water
  • Drain and dry on kitchen towel
  • Add the oil and blitz until all combined
  • Season lightly
  • Transfer to a small bowl

 To assemble-

  • Heat the soup, add a dash of cream and with a teaspoon add 3-4 drops of the basil oil
  • Garish with croutons, bacon rubies and fresh micro basil leaves


 Dee’s notes-

  •  This soup is also delicious cold
  • I used a toothpick to swirl the cream and basil oil through the soup

 

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