Easy Tomato & Roasted Pepper Soup Recipe
Hello all, I am back with another recipe! This is a staple in many homes – Tomato soup.
M’s mum makes really good tomato soup. So when I decided to try and make it, I knew it had to be better or on par for him to enjoy it.
Before we start, I have a confession to make. I own a Thermomix. For those who do not know what it is follow this link but if you are not interested in reading, this is a picture of it.
What sort of contraption is this? Well my mum calls it the magic kitchen because it is meant to replace all your kitchen appliances. Believe me, I was skeptical at first and disliked using it. I mean look at it! It is so bulky. I was on the hate train and my mum was trying to hard-sell it on me. After all, she did lug it all the way from Malaysia for my use.
In time I warmed up to it and it is now a key item in my kitchen. It has not replaced all my appliances but what can I say – it saves me a heap of time and energy when I have neither to spare. I mainly use it to make bread, cakes, big batches of spice paste, jam, mash potato and soup. It quickens the process and is much easier to clean.
Right, enough about the magic kitchen. If you have it, this recipe will be a cinch for you. If not, use a slow-cooker/pressure cooker/pot and a blender.
- 1/2 Onion.
- 1 can Chickpeas or 200g Chickpeas, soak overnight or until soft.
- 4 large Fresh Tomatoes, quartered.
- 1 medium apple, cored and cubed. (skim optional)
- 5 Oregano and 5 Basil Leaves (Optional but you may also replace with dried version, 1 generous pinch of each should suffice).
- 1/2 large pepper, any colour.
- A pinch of Garam Marsala spice (optional).
- Salt to taste.
- Black Pepper to taste.
- 1 tbsp + 1 tsp Oil (butter is fine as well).
- Slice onions and stir fry with 1 tbsp oil or butter in the pot you will be cooking the soup in.
- While doing this, season the pepper with salt, pepper and 1tsp oil. Put into the oven and grill at 180°c for 20 to 30 mins. When ready, leave in oven.
- The onions should be nicely browned by now. Add in the tomatoes and apple. Stir it around for a few minutes.
- Wash and rinse the Chickpeas. Pour it to the mixture.
- Add 300ml water. Let it boil till apple cubes and chickpeas are soft. You may need to top up with water.
- When the apples and chickpeas are sufficiently soft, add in the herbs, Garam Marsala, salt, black pepper and roasted pepper. Let it simmer for an additional 5 minutes.
- Turn off the heat. Use a stick blender/ blender to blend the mixture together. You control this, it can be as coarse or fine. Add more water if it is too thick.
- Once that is done, voila. Garnish with parsley and add a dollop of sour cream for that little extra.
- Season the pepper with salt, pepper and 1tsp oil. Put into the oven and grill at 180°c.
- Place roughly cubed onions into the bowl. Use Turbo to chop onion. Twice should be enough. Ensure measuring cup is in place for the whole process aka, put lid in hole.
- Set to Veroma for 5 mins at speed 1. Change blade to no chop mode (not sure of real name).
- Set to 100° for 5 mins at speed 1. Leave blade at no chop mode.
- Pour in the washed and rinsed Chickpeas. Set Thermomix to 100° at speed 4 for 20 minutes.
- When the timer rings, turn off the oven and leave the roasted pepper in the oven. Check if apples and chickpeas are soft. If not, add on time in additional 5 minute blocks.
- If all is soft, add herbs, Garam Marsala, salt, black pepper and roasted pepper. Set for an additional 5 minutes at 100° at speed 4.
- Turn blade back to chop mode. Set to 2min, start at speed 4 and slowly increase to speed 10.
- If not fine enough, repeat step 7. You may add more water if mixture is too thick.
- Pour into bowls and garnish with your preferred toppings.
So try it out! Great for the winter nights that are rolling in and Meatless Monday’s too. Until next time
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