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James Martin Tomato And Red Pepper Soup
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James Martin Tomato And Red Pepper Soup

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.

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

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.