Get ready to indulge your taste buds with a heartwarming delight – James Martin’s Red Pepper and Tomato Soup! With its vibrant blend of charred red peppers, succulent plum tomatoes, and a touch of aromatic garlic, this soup is a symphony of deliciousness that’ll warm you from the inside out.
Prep: 15 mins Total: 45 mins Yields: 4
RELATED:
Why you’ll like it
There are several reasons why you’ll fall in love with this James Martin Red Pepper and Tomato Soup:
- The combination of sweet red peppers and juicy plum tomatoes creates a harmonious flavour that is both comforting and satisfying.
- The addition of banana shallots and roasted garlic adds depth and complexity to the soup, making it a standout dish.
- The crispy ciabatta toast with pepper and chive butter adds a delightful crunch and savoury element to every spoonful.
- This recipe is easy to make and requires simple ingredients, making it accessible for both beginner and experienced cooks.
- The soup can be enjoyed as a light lunch or as a starter for a dinner party, impressing your guests with its vibrant colour and delicious taste.
Tomato Soup Recipe James Martin
What is James Martin’s Tomato Soup?
This recipe is a delightful twist on the classic Red Pepper and Tomato Soup. Adding banana shallots and roasted garlic, it elevates the flavours to a whole new level. The roasted red peppers and plum tomatoes bring a natural sweetness to the soup, while the chicken or vegetable stock adds depth and richness. The ciabatta toast with pepper and chive butter perfectly complements the soup, adding a crunchy and savoury element to every bite.
This recipe differs from the original Red Pepper and Tomato Soup by incorporating banana shallots and roasted garlic. These additions enhance the overall flavour profile, making the soup more aromatic and flavorful. The ciabatta toast with pepper and chive butter is also a unique addition, providing a delicious accompaniment to the soup.
Ingredients
- Red peppers – 2 red peppers
- Banana shallots – 2 banana shallots, halved and trimmed
- Plum tomatoes – 500g (1 pound/ 2 ounces) plum tomatoes
- Garlic cloves – 4 garlic cloves
- Olive oil – 2 tablespoons olive oil
- Butter – 25g (1 ounce) butter
- Stock – 450ml (16 fl ounces) chicken or vegetable stock, hot
- Red pepper – 100g (3½ ounces) jarred roasted red peppers, chopped
- Fresh chives – 2 tablespoons chopped fresh chives
- Butter – 75g (2½ ounces) butter, at room temperature
- Ciabatta loaf – 1 ciabatta loaf, cut into slices
Tips
- Make sure to remove the charred skin from the roasted red peppers to achieve a smooth and velvety texture in the soup.
- For a spicier kick, you can add a pinch of chili flakes or a dash of hot sauce to the soup.
- If you prefer a chunkier soup, you can blend the ingredients less, leaving some texture in the final result.
- To save time, you can use pre-roasted red peppers from a jar instead of roasting them yourself.
Variations
- Add a splash of cream or coconut milk to the soup for a creamy and indulgent twist.
- For a vegetarian version, use vegetable stock instead of chicken stock.
- Experiment with different herbs and spices such as basil, thyme, or paprika to customize the flavor according to your preference.
How to serve James Martin tomato soup
This James Martin Red Pepper and Tomato Soup is best served hot in bowls. Accompany it with the crispy ciabatta toast topped with pepper and chive butter for a delightful contrast of textures. You can also garnish the soup with a drizzle of olive oil and a sprinkle of fresh chives for an extra touch of elegance.
Storing the red pepper and tomato soup
If you have any leftovers, store the soup in an airtight container in the refrigerator for up to 3 days. Reheat it gently on the stovetop or in the microwave before serving. The ciabatta toast is best enjoyed fresh, so it’s recommended to make it just before serving.
You might like more…
MORE SOUP RECIPES:
- Mary Berry Parsnip Soup
- Pumpkin Soup Jamie Oliver
- Mary Berry Celery Root Soup
- Mary Berry Tomato Soup
- Carrots and Sweet Potato Soup
- Korean Seaweed Soup
James Martin Red pepper and tomato soup
Ingredients
- For the sweet red pepper and tomato soup
- 2 red peppers
- 2 banana shallots halved and trimmed
- 500 g/1lb 2oz plum tomatoes
- 4 garlic cloves
- 2 tbsp olive oil
- 25 g/1oz butter
- 450 ml/16fl oz chicken or vegetable stock hot
- For the ciabatta toast
- 100 g/3½oz jarred roasted red peppers chopped
- 2 tbsp chopped fresh chives
- 75 g/2½oz butter at room temperature
- 1 ciabatta loaf cut into slices
Instructions
- For the sweet red pepper and tomato soup
- Preheat your oven to 200°C (or 180°C for fan ovens) or Gas Mark 6.
- Hold the peppers over an open gas flame until they turn black all around.
- Place them in a bowl, cover with cling film, and let them sit for 1 to 2 minutes.
- Take the peppers out of the bowl and peel off the charred skin.
- Rinse the peppers under running water to remove any remaining skin.
- Remove the seeds and set the peeled peppers aside.
- Arrange on a baking tray the shallot halves (cut side down), plum tomatoes, and garlic cloves.
- Drizzle them with olive oil.
- Bake on the top rack of the oven for about 30 minutes or until the shallots are cooked.
- Melt the butter in a large pan over medium heat.
- Add the roasted shallots, peeled peppers, and garlic.
- Pour in the hot stock and cook for 5 minutes.
- Puree the mixture using an immersion blender, until smooth.
- Return it to the pan to warm
For the ciabatta toast
- Mix the roasted peppers and chives into the butter.
- Shape the mixture into a long log and wrap it in cling film.
- Heat a griddle pan and drizzle a bit of olive oil over the sliced ciabatta.
- Toast each side for 1 to 2 minutes, or until grill marks appear.
- Serve the soup in bowls and place the toasted ciabatta topped with the pepper and chive butter on the side.
Notes
- If you prefer, you can also roast the peppers in a hot oven. Cut them in half, remove the seeds, and place them skin-side up on an oiled baking tray. Roast for 15 minutes at 220°C (or 200°C for fan ovens) or Gas Mark 7.
