Chef Robert Rainsford’s roasted red pepper and tomato soup

Serves 2-4

Delaire Graff Restaurant’s Sous Chef, Robert Rainsford shares his favorite roasted red pepper and tomato soup recipe for you to enjoy at home with a crisp glass of Banghoek Reserve Chardonnay. The perfect recipe to welcome winter…

Roasted red pepper and tomato soup

INGREDIENTS:

4 red peppers

400g plum tomato

50g Seed oil

100g onion chopped

100g carrot chopped

500ml stock

2 tablespoon crème fraiche

25g basil fresh

 

METHOD

Core and deseed the peppers, and halve the tomatoes.

Lightly sprinkle with oil, and place on a tray into a hot oven or under a grill until the pepper skins are blackened.

Allow the peppers to cool in a plastic bag.

Remove the skins and slice the flesh.

Place the butter or oil in a pan, add the onions and carrots and fry gently for 5 min.

Add the stock, peppers and tomatoes, and bring to the boil,

Simmer for 30 minutes, correct the seasoning and blend in a food processor until smooth.

Add crème fraiche and basil leaves torn into pieces and serve.

 

Paired with the Delaire Graff Banghoek Reserve Chardonnay

 

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