Roasted Red Pepper & Tomato Soup

Now until spring we'll have shorter days & cooler evenings. On these cool evenings we long for warm dinners. My soup & garlic bread will definitely warm you up...Enjoy!!!

I have tasted roasted red pepper & tomato soup at several occasions & loved it!!! So, I decided to try making it at home & everybody loved it!!!

Ingredients

1 whole red pepper
4-5 Roma tomatoes
3-4 cloves of garlic
1 red onion
salt & pepper to taste
1-2 tsp olive oil
cream to garnish
green onions for garnish

Method

Cut the red pepper thru the middle. Remove the stem & seeds. Slice into thin strips.

Cut the tomatoes into small pieces. Peel the garlic & crush with the back of a knife. Peel onion & slice into thin strips.

Spread all the veggies in one layer on a greased baking sheet. Drizzle with olive oil & sprinkle salt & pepper.

Bake in a 425F pre-heated oven for 25-30 mins.

Remove from the oven & puree in a food processor till smooth.

Transfer the pureed soup to a soup pot. Cook on simmer for a few mins. Turn off the heat & add some cream.

Transfer the soup into a bowl & garnish with chopped green onions & garlic bread.

Mushroom Soup

As the days get shorter & cooler, everybody longs for hot dinners that will warm them up. What better than a nice steaming bowl of soup to make you feel warm & cozy?

Ingredients

2 cups of sliced button mushrooms

1 small red onion finely chopped

2 cloves of garlic (minced)

a small bunch of green onions finely chopped

1 tsp cornstarch

1 tsp fresh ground pepper

1 tsp dried parsley flakes

salt to taste

1 tsp butter

2 cups vegetable stock

Method

Heat butter in a pan & add the minced garlic. After sauteing for a couple of mins, add the chopped red & green onions. Saute till a light golden. 

Add the mushrooms & saute till the veggies are browned & the water from them evaporates.

Now mix in the cornstarch. Saute for a min & add the stock.

Season with pepper, salt & parsley flakes.

Add water if required based on the consistency & bring to a boil.

Turn off the heat after the soup has boiled for a few mins.

Serve hot garnished with croutons or fresh cream. 

Carrot Soup

Ingredients

2 cups chopped carrots
1 onion sliced thin
1/2 tsp all spice
3 cups vegetable stock
2 tsp fresh cream
salt & pepper to taste
chopped cilantro for garnish

Method

Saute sliced onions in 1 tsp of oil till they are transparent. Add the chopped carrots, all spice & saute for a few mins. Cover & cook on a medium heat for about 5 mins.
Add the stock & cook till the carrots are tender. Turn off the heat & let it cool down.
Blend this in a food processor till you have a fine puree.
Return to mixture to the pan & cook on low heat. Add salt & pepper to taste. Add more stock if required to bring it to desired consistency.
Turn off the heat & garnish with some cream & cilantro.
Enjoy on a cold winter night.

Roasted Vegetable Soup

Ingredients

2 potatoes (peeled)
3-4 carrots (peeled)
Bell-Peppers (red,yellow & green- 1 each)
1 yellow onion
1 small butternut squash
6-7 cloves of garlic
1 cup vegetable stock
1 tbsp cream

Method

Cut all the vegetables into small cubes. Roast in a 400F pre-heated oven for 30-45 mins.

Cool the roasted vegetables & puree the vegetables adding required amount vegetable stock till you get the desired consistency.

Bring to a boil. Add salt & pepper. Blend well & turn off heat.

Garnish with fresh cream.

Serve hot.

Entry for " Healing Foods - Carrots " Event on Suma's Veggie Platter & Siri's Corner 

and Soup Event on Sameena's Blog

Creamy Tomato Soup

Ingredients

5-6 ripe tomatoes

2 cloves of garlic

1" piece ginger

2 green chillies

1/2 cup fresh cream

1/2 tsp cornflour

finely chopped coriander leaves

salt & pepper to taste

a pinch of sugar

Method

Boil tomatoes in water & peel off skin .
Grind together green chilli, ginger & garlic.
Blend boiled and peeled tomato in a blender and mix with the ground mixture.

Sieve the blend, add water if required to get required consistency .

Add cornflour mixed with some water & boil.

Finely add some beaten fresh cream & cook on low heat for 2-3 mins & then turn off heat.

Add salt & pepper to taste and a pinch of sugar.

Garnish with some cream & coriander leaves.

You may also add pieces of fried bread to the soup.

Serve hot.

This recipe is a part of the Soup Event on Sameena's blog