To continue the ‘soup season’ section, here you’ll find one of my favorite tomato soup recipes, with an Italian twist to it. Tomato soup is already so easy to make in general, that I think it’s always worth it to make it yourself, rather than using a store-bought soup. You can add so much more flavor to it, and you are in control of the ingredients you use. This version, with a subtle garlic taste, an aromatic basil touch and the rich sweetness of the roasted bell pepper, will not let you down. Let’s see how to make it.
Ingredients for 2 servings
- 2 cans of tomato puree/passata
- 1 red or yellow bell pepper, in big chunks
- 500 ml of low sodium vegetable broth. You can adjust the quantity of broth according to how thick you want the soup.
- 1 clove of garlic, in halves without the green germ
- 2 tsp of agave syrup, or another sweetener of your choice
- 5 leaves of fresh basil, roughly chopped
- 1 tsp + a sprinkle of extra-virgin olive oil
- a sprinkle of powdered chili pepper
- salt and pepper to taste
Optional for the extra topping
- 1 package of smoked tofu, in thick slices
- ½ onion, finely chopped
- 1 ½ Tbsp of extra-virgin olive oil
Place the bell pepper chunks on a baking tray, skin up, and sprinkle them with some olive oil. Roast them in your oven for about 20 minutes at 200° C, or for about 10 minutes in your microwave with the crisp function, until golden brown. Let them cool.
Place the tomato puree, the roasted bell pepper chunks, 3 leaves or basil, the chili pepper, and the sweetener in a high-speed mini blender or a traditional blender, and blend for about 1 minute.
Add the olive oil to a pan and caramelize the garlic on a low heat. Add the puree you obtained by blending, the vegetable broth, season, and stir. Let it simmer for about 10-15 minutes while stirring every now and then, until it reduces to the consistency you prefer. Remove the garlic, and serve sprinkling some olive oil and some roughly chopped basil on top.
To take it a step further, while you let the soup simmer, you can make an extra topping: add some olive oil to a pan and caramelize the onion on a low heat. To make the onion super soft you can also add a few spoons of water. Add the smoked tofu slices and let them brown for a few minutes, turning them every now and them. Top the soup with the tofu, the caramelized onions, and serve.