Carmen’s Charred Red Pepper Soup

Rating
Yields4 Servings
 3 medium charred red peppers (seeded and cut into strips)
 1 tbsp extra virgin olive oil
 1 tbsp butter
 1 medium red onion (finely chopped)
 ¼ cup thyme leaves (chopped)
 ½ handful basil (chopped)
 1 cup rosa tomatoes (halved)
 500 ml tomato puree
 1 cup chicken broth
 ½ cup cream
 1 pinch salt and black pepper
1

Get the olive oil and butter up to a high heat in a medium-sized pot, chuck in the onion and get them slightly caramelised.

2

Now, add the thyme and half the basil and sauté sauté for until they become fragrant.

3

Add the red peppers and rosa tomatoes and cook them until slightly caramelised and broken down

4

Then, add the tomato puree and the chicken broth and bring to the boil stirring occasionally, then drop the heat and simmer, covered, for 15 minutes.

5

Remove the soup from the heat, add the cream and blitz it with a stick blender until smooth then place it back on the heat to
simmer for 3 minutes.

6

Add the basil seconds before serving (whether it is hot or cold).

Ingredients

 3 medium charred red peppers (seeded and cut into strips)
 1 tbsp extra virgin olive oil
 1 tbsp butter
 1 medium red onion (finely chopped)
 ¼ cup thyme leaves (chopped)
 ½ handful basil (chopped)
 1 cup rosa tomatoes (halved)
 500 ml tomato puree
 1 cup chicken broth
 ½ cup cream
 1 pinch salt and black pepper

Directions

1

Get the olive oil and butter up to a high heat in a medium-sized pot, chuck in the onion and get them slightly caramelised.

2

Now, add the thyme and half the basil and sauté sauté for until they become fragrant.

3

Add the red peppers and rosa tomatoes and cook them until slightly caramelised and broken down

4

Then, add the tomato puree and the chicken broth and bring to the boil stirring occasionally, then drop the heat and simmer, covered, for 15 minutes.

5

Remove the soup from the heat, add the cream and blitz it with a stick blender until smooth then place it back on the heat to
simmer for 3 minutes.

6

Add the basil seconds before serving (whether it is hot or cold).

Carmen’s Charred Red Pepper Soup