James Martin’s Tomato and Red Pepper Soup is a dish that I’ve come to adore for its simplicity, depth of flavor, and vibrant color.
It’s a recipe that captures the essence of comfort food while still feeling light and nourishing.
James Martin, a celebrated British chef known for his straightforward and delicious recipes, has a way of making even the most basic ingredients sing, and this soup is a testament to that.
Combining the sweetness of roasted red peppers with the acidity of tomatoes, this soup is a warm hug in a bowl, perfect for any season but especially delightful during the colder months or when you’re in need of a little culinary pick-me-up.
What Goes Best with James Martin Tomato And Red Pepper Soup
This soup pairs wonderfully with a variety of sides. My personal favorite is a grilled cheese sandwich, offering a crispy, cheesy contrast to the smooth soup.
A slice of artisan bread, toasted and rubbed with garlic, also makes for a delightful accompaniment, perfect for dipping.
For those looking for something lighter, a simple green salad dressed with olive oil and balsamic vinegar complements the soup’s richness without overshadowing its flavors.
Ingredients
To prepare James Martin’s Tomato and Red Pepper Soup, you’ll need:
- 4 red bell peppers, halved and deseeded
- 2 tablespoons olive oil
- 1 large onion, chopped
- 2 cloves of garlic, minced
- 1 can (400g) of chopped tomatoes
- 1 liter vegetable or chicken stock
- Salt and freshly ground black pepper, to taste
- A pinch of sugar (optional)
- Fresh basil leaves for garnish
How to Prepare James Martin Tomato And Red Pepper Soup
- Roast the Peppers: Begin by preheating your oven to 200°C (400°F). Place the red pepper halves on a baking sheet, drizzle with a tablespoon of olive oil, and roast in the oven until the skins are charred and blistered, about 25-30 minutes. Once cooled, peel off the skins.
- Sauté the Base: In a large pot, heat the remaining olive oil over medium heat. Add the chopped onion and garlic, cooking until soft and translucent, about 5 minutes.
- Simmer the Soup: Add the roasted red peppers, canned tomatoes, and stock to the pot. Bring to a simmer, season with salt, pepper, and a pinch of sugar (if using). Let the soup simmer gently for about 20 minutes.
- Blend the Soup: Using an immersion blender, blend the soup until smooth. Alternatively, you can use a standard blender, working in batches if necessary. Be careful when blending hot liquids.
- Adjust Seasoning: Taste the soup and adjust the seasoning as needed. If the soup is too thick, you can thin it with a little more stock or water.
James Martin Tomato And Red Pepper Soup
Ingredients
- 4 red bell peppers halved and deseeded
- 2 tablespoons olive oil
- 1 large onion chopped
- 2 cloves of garlic minced
- 1 can 400g of chopped tomatoes
- 1 liter vegetable or chicken stock
- Salt and freshly ground black pepper to taste
- A pinch of sugar optional
- Fresh basil leaves for garnish
Instructions
- Roast the Peppers: Begin by preheating your oven to 200°C (400°F). Place the red pepper halves on a baking sheet, drizzle with a tablespoon of olive oil, and roast in the oven until the skins are charred and blistered, about 25-30 minutes. Once cooled, peel off the skins.
- Sauté the Base: In a large pot, heat the remaining olive oil over medium heat. Add the chopped onion and garlic, cooking until soft and translucent, about 5 minutes.
- Simmer the Soup: Add the roasted red peppers, canned tomatoes, and stock to the pot. Bring to a simmer, season with salt, pepper, and a pinch of sugar (if using). Let the soup simmer gently for about 20 minutes.
- Blend the Soup: Using an immersion blender, blend the soup until smooth. Alternatively, you can use a standard blender, working in batches if necessary. Be careful when blending hot liquids.
- Adjust Seasoning: Taste the soup and adjust the seasoning as needed. If the soup is too thick, you can thin it with a little more stock or water.
Notes
How to Serve James Martin Tomato And Red Pepper Soup
Serve the soup hot, garnished with fresh basil leaves for a touch of color and a burst of freshness. Accompany with your choice of bread or a side salad for a complete meal.
How to Reheat James Martin Tomato And Red Pepper Soup
- Microwave: Place the soup in a microwave-safe container and cover loosely. Heat on high for 2-3 minutes, stirring halfway through the reheating time.
- Oven: Reheating soup in the oven is not recommended due to its liquid nature.
- Stovetop: Pour the soup into a pot and reheat gently over medium heat, stirring occasionally, until hot. Add a bit of stock or water if the soup has thickened too much in storage.
How to Store Leftovers of James Martin Tomato And Red Pepper Soup
Cool the soup completely before transferring it to airtight containers. Store in the refrigerator for up to 3 days. For longer storage, the soup can be frozen for up to 3 months. Thaw overnight in the refrigerator before reheating.
Frequently Asked Questions Regarding James Martin Tomato And Red Pepper Soup
- Can I use fresh tomatoes instead of canned? Absolutely. Fresh, ripe tomatoes can be used in place of canned, especially when in season, for a brighter flavor.
- Is this soup vegan? The soup is vegan as long as vegetable stock is used. Always check the labels on your stock to ensure it meets your dietary requirements.
- Can I add cream to this soup? Yes, for a creamier texture, you can stir in a splash of cream or coconut milk after blending. Just bring the soup back to a gentle simmer before serving.
Nutritional Information
A serving of James Martin’s Tomato and Red Pepper Soup is relatively low in calories but rich in vitamins and minerals, especially Vitamin C from the peppers and tomatoes. An estimated nutritional breakdown per serving (without added cream) includes:
- Calories: 100-150
- Fat: 5-7g
- Carbohydrates: 15-20g
- Fiber: 3-5g
- Protein: 2-4g
- Sodium: Varies based on the stock used
This soup is a healthy, comforting option that showcases the flavors of its primary ingredients beautifully, making it a perfect choice for a nutritious and satisfying meal.
