About this recipe:Red peppers are roasted under the grill, then cooked with tomatoes, garlic, paprika and thyme. The soup is pureed and thickened with a roux to create this creamy, slightly spicy, tomato soup.
3 red peppers
1 teaspoon olive oil
1 onion, chopped
2 cloves garlic, minced
4 large tomatoes - peeled, seeded and chopped
1 1/2 teaspoons dried thyme
2 teaspoons paprika
pinch of sugar
1½ litres chicken stock
salt and freshly ground black pepper, to taste
pinch cayenne pepper
dash of chilli sauce
2 tablespoons butter
1 ½ tablespoons plain flour
6 tablespoons soured cream
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To roast the peppers: rub oil on peppers and put them under a hot grill until blackened, turning often. Place in a clean bag and seal. Let rest for 15 minutes, then rub off skin; pull out core and seeds. Chop peppers; reserve one chopped pepper for adding to the soup later.
Heat olive oil in a pot over medium heat. Add onion and garlic; cook until soft, about 5 minutes. Stir in tomato, peppers (except reserved pepper), thyme, paprika and sugar. Cook over medium-low heat until all the tomato juices have evaporated, about 25 minutes.
Stir in chicken stock, salt, pepper, cayenne pepper and chilli sauce. Bring to the boil then reduce heat. Simmer, partially covered, for about 25 minutes.
Strain soup, reserving juices. Place strained vegetables in a food processor or blender and process until fairly smooth. Add puree back into juices.
Melt butter and stir in flour; cook for 1 minute. Stirring slowly, add the pureed soup. Add reserved chopped pepper and bring to the boil. Lower heat and simmer for 5 minutes.
Ladle into bowls and top with a tablespoon soured cream before serving.