Roasted Tomato and Red Pepper Soup – Delicious, Immortal Soup
I have already included on my blog variations of tomato soup. However, I am always happy to try to come up with new creations. This soup is very similar to Roasted Tomato Soup prepared with tomatoes, red peppers, onions and garlic.
Like in that recipe, also here the seasoned vegetables are at first roasted, and then liquidised with some good quality vegetable stock. The main difference is in how I finished up this Roasted Tomato and Red Pepper Soup.
I usually serve tomato soup with small shape pasta and occasionally with a bit of cream for extra taste and velvety texture. Sometimes I even add small cubes of mozzarella (then I skip the cream) which beautifully melts in hot soup.
However, one day when I was about to add mozzarella to my soup, I thought that maybe I could use it differently. And I came up with a new way of serving this dish!
I am a big fan of onion soup: I like its taste very much. But what I love about it, is the toasted baguette slices with melted cheese on top. So I figured it out that I could use this idea for my tomato soup.
Roasted Tomato and Red Pepper Soup with Mozzarella Bruschetta – a New Way of Serving
I prepared simple bruschetta by toasting slices of baguette and generously rubbing them with garlic. Then I put a slice of mozzarella on top of each one, seasoned them and drizzled with oil. Next, I placed two bruschettas in the heatproof bowls filled with the tomato soup. Finally, I put them under a hot grill until the mozzarella melted. (Alternatively, you could complete the toasts under the grill, and then serve the mozzarella bruschetta on top of hot soup).
Roasted Tomato and Red Pepper Soup served this way taste delicious, but it also looks lovely. And I am sure that nobody who you will serve it too, will complain that it is a bowl of boring tomato soup.
Roasted Tomato and Red Pepper Soup with Mozzarella Bruschetta
- 1 kg tomatoes cut into quarters
- 1 red pepper deseeded and cut into quarters
- 2 red onions peeled and cut into quarters
- 4 cloves garlic (unpeeled)
- 2 tbsp olive oil
- 1 tsp sugar
- salt and pepper.
- 750-1000 ml vegetable stock
- 8 slices baguette
- 2 cloves garlic cut in halves
- 1 ball mozzarella sliced
- olive oil for drizzling
- basil chopped
- Preheat an oven to 190 degrees (170 for fan ovens).
- Put all the vegetables in a baking tin, pour the olive oil, sprinkle with salt, pepper and sugar, stir and put in the hot oven to roast for approx. 50 minutes until the vegetables are soft and slightly caramelised.
- Transfer all the vegetables except for the garlic cloves to a food processor; squeeze the garlic out and add to the rest of the vegetables.
- Liquidise the vegetables in a food processor.
- Add the required amount of stock, bring to boil.
- Heat a grill to hot.
- Toast the baguette slices in a toaster or under the hot grill, gently rub the cut side of the garlic clove over the toasted bread.
- Top each toast with a slice of mozzarella, season and drizzle with olive oil.
- Put 2 bruschettas in each bowl, place them under the hot grill for 1-2 minutes (until the cheese melts).