creamy tomato soup with corn and peppers
PREP TIME 20 mins, COOK TIME 1 1⁄2 hrs
3 tbsp olive oil
2 garlic cloves, crushed
1 onion, chopped
salt and freshly ground black pepper
2⁄3 cup tomato paste
4 x 14oz (400g) can chopped tomatoes
1 red bell pepper, seeded and diced
12oz (340g) can corn, drained
1 1⁄4 cup heavy cream
crusty bread or a Grilled cheese sandwich, to serve
1 In a large soup pot, heat 1 tbsp of oil over medium heat. Add the garlic and onion, and season. Add the tomato paste and stir for 2–3 minutes.
2 Add 2 cups of water, the tomatoes, and salt. Cover and simmer for 45 minutes.
3 Toss the pepper in the remaining oil. Broil on very low heat for 3–4 minutes, or until the pepper has roasted.
4 Using a hand-held blender, purée the tomato mixture in the pot. Stir in the corn and pepper, reserving a little of both to garnish, then add the cream. Simmer, uncovered, for a further 30–45 minutes. Remove from the heat, garnish with the reserved corn and pepper, and serve hot with crusty bread or a Grilled cheese sandwich.
In high summer, use the kernels from 2 fresh corn cobs instead of using canned.
|creamy tomato soup with corn and peppers|