Tomato & Red Pepper Soup is a classic dish known for its vibrant flavor and comforting warmth. This soup typically combines the natural sweetness of ripe tomatoes with the smoky depth of roasted red peppers, creating a harmonious blend of flavors. Often pureed to a smooth texture, it’s a popular choice for a light lunch or a starter course. The soup can be enhanced with various herbs and spices, like basil, oregano, or thyme, and is sometimes enriched with cream or topped with croutons for added texture.

James Martin’s version of homemade Tomato and red Pepper Soup takes this classic to new culinary heights. His approach emphasizes the use of fresh, high-quality ingredients to maximize the natural flavors. Martin often advocates for roasting tomatoes and red peppers to intensify their taste and add a subtle smokiness. His recipe might include a unique blend of herbs and perhaps a secret ingredient or two, reflecting his expertise and creative flair. Martin’s homemade soup is not just a dish but an experience, offering a comforting and gourmet twist on a familiar favorite. By following his method, home cooks can recreate a restaurant-quality meal in their own kitchens, enjoying the rich, layered flavors that characterize James Martin’s cooking style.

How to Make James Martin Tomato and Red Pepper Soup Recipe Overview:

The essence of this recipe lies in its simplicity and the harmony of flavors between the sweet red peppers and the juicy plum tomatoes. You’ll experience the rich, smoky sweetness of the peppers complemented by the tangy, fresh taste of tomatoes. The addition of banana shallots and garlic enhances the depth of the soup. And a touch of olive oil and butter brings a smooth, velvety texture. Served with ciabatta toast topped with roasted red peppers and chives, this soup becomes an irresistible combination of textures and flavors. The cooking time is approximately 45 minutes, and this recipe serves about 4 people.

Ingredients

• 3 red peppers, roughly chopped
• 750g plum tomatoes
• 35g butter
• 6 garlic cloves
• 3 banana shallots, halved and trimmed
• 675ml chicken or vegetable stock, hot
• 3 tbsp olive oil

For the ciabatta toast:

• 1 ciabatta loaf, cut into slices
• 3 tbsp chopped fresh chives
• 150g jarred roasted red peppers, chopped
• 100g butter, at room temperature

Instructions

1. Preheat your oven to 200°C (400°F, Gas Mark 6).
2. First, char the peppers directly on your gas stove’s flame. Keep turning them until they’re completely blackened on all sides. Then, pop them into a bowl and cover it up with some plastic wrap. Let them sit like this for a minute or two.
3. Next, take the peppers out of the bowl. You can now easily peel off their blackened skin. Give them a quick rinse under running water to wash away any lingering bits of skin. After that, just remove the seeds, and voilà, your peppers are ready to go!
4. Take the banana shallots, plum tomatoes, and garlic cloves. Place them on a baking tray. Drizzle with olive oil and roast for about 20-25 minutes. In this time they will be soft and slightly charred.
5. In a large saucepan, melt the butter over medium heat. Add the pepper and roasted vegetables to the butter. Cook for a few minutes.
6. Pour in the hot stock and bring the mixture to a boil. Reduce the heat. Simmer for 15 minutes.
7. Use a blender to puree the soup until smooth. Return it to the pan. Season to taste. Keep it warm.
8. For the ciabatta toast, mix the chopped roasted red peppers with chives and softened butter. Spread this mixture over the ciabatta slices and toast until golden.
9. Serve the soup hot with the ciabatta toast on the side.

Topping Options:

Enhancing your Tomato and Red Pepper Soup with the right toppings can elevate the dish to a new level of deliciousness. Here are some suggestions for toppings that complement the soup’s flavors and add an extra layer of texture and taste:

Creamy Elements:

A swirl of sour cream or Greek yogurt adds a creamy, tangy contrast.

For a vegan option, a dollop of coconut cream or a vegan sour cream substitute can work wonderfully.

Cheese Varieties:

Sprinkle some shredded cheddar or parmesan for a salty, umami kick.

Crumbled feta or goat cheese offer a tangy, creamy texture.

Crunchy Additions:

Homemade croutons or a sprinkle of pumpkin seeds can add a delightful crunch.

Toasted nuts, like pine nuts or slivered almonds, provide a nutty flavor and texture.

Fresh Herbs:

Chopped fresh basil, cilantro, or parsley for a burst of freshness.

Chives or green onions add a mild, oniony zing.

Spicy Touches:

A sprinkle of red pepper flakes or a few slices of jalapeño for those who enjoy a bit of heat.

A drizzle of spicy olive oil or chili oil for an extra kick.

Citrusy Zest:

A squeeze of lemon or lime juice just before serving to brighten up the flavors.

Grated lemon or orange zest for a subtle, aromatic lift.

Extra Virgin Olive Oil:

A drizzle of good quality extra virgin olive oil for a rich, fruity finish.

Savory Elements:

A few spoonfuls of pesto, either traditional basil or a sun-dried tomato variety, can add depth.

Sautéed mushrooms or caramelized onions for a savory, earthy component.

Meat or Protein Options:

Crispy bacon bits or prosciutto for a salty, meaty crunch.

Shredded chicken or diced tofu for a protein boost.

Remember, the key to a great topping is balancing the flavors and textures with the soup. You can mix and match these suggestions to create a combination that suits your palate. Enjoy experimenting and finding your perfect soup topping!

Also Read: James Martin Classic Meat and Potato Pie

Combined Nutritional Value (Soup + 1 Slice of Toast):

Calories: Approximately 350-450 kcal

Total Fat: 25g

Total Carbohydrates: 35g

Dietary Fiber: 6g

Protein: 6g

FAQS:

Is there a Vegan Version of this Soup?

Sure, there’s a fantastic vegan version of this Tomato and Red Pepper Soup! Just use vegetable broth instead of chicken stock, and swap in your favorite vegan butter. These simple swaps keep all the cozy, comforting flavors intact, making it perfect for a heartwarming vegan meal.

How long can I store this soup?

This soup stores really well. Keep it in the fridge. It’ll stay good for about 3 to 4 days. Make sure to store it in a tightly sealed container. If you’re thinking longer term, this soup is a champ in the freezer. It’ll keep for up to a month. Just thaw it overnight in the fridge when you’re ready to revisit that cozy deliciousness. Reheat it gently, and it’s like you’ve just made it fresh! Perfect for those nights when you don’t want to worry about cooking.

Can I use canned tomatoes?

While fresh tomatoes offer the best flavor, canned tomatoes can be a convenient alternative. Choose high-quality canned tomatoes for the best results. The soup might be slightly thicker with canned tomatoes, so adjust the stock accordingly.

Is it necessary to peel the tomatoes and peppers?

It’s not a necessary step. Roasting and blending will break them down sufficiently. However, for an ultra-smooth texture, you can peel them after roasting if preferred.

Can I add other vegetables to this soup?

Feel free to throw in some extra veggies – it’s a great way to make this soup your own. Carrots, celery, maybe a bit of zucchini? They all blend in beautifully and add their own little twist of flavor and nutrition. Just roast them alongside the main stars, the tomatoes and red peppers, and you’re in for a treat. It’s like a veggie party in a bowl! Enjoy experimenting and finding your perfect mix.

Conclusion

This Tomato and Red Pepper Soup, inspired by James Martin, is a wonderful way to enjoy a comforting and healthy meal. Its simplicity, combined with the richness of flavors, makes it a perfect dish for both novice and experienced cooks. Enjoy it with the flavorful ciabatta toast for a complete and satisfying experience.