Roasted Red Pepper Capsicum Soup With Basil Oil Recipes

ROASTED RED PEPPERS SOUP

Steps:

• In a large saucepan, saute onion in butter for 2-3 minutes or until tender. Add garlic; cook 1 minute longer. Stir in the red peppers, broth, basil and salt. Bring to a boil. Reduce heat; cover and simmer for 20 minutes. Cool slightly. , In a blender, cover and process soup in batches until smooth. Remove 1 cup to a small bowl; stir in cream. Return remaining puree to pan. Stir in the cream mixture; heat through (do not boil).

ROASTED RED PEPPERS (ROASTED CAPSICUMS)

Steps:

• Preheat your oven on highest setting and select grill.
• Line a baking tray with foil.Place capsicums on tray.
• Grill for 8-10 minutes per side, until the skin is partially blackened and starting to separate from the flesh.
• Remove from the oven, and place in a bowl. Cover for five minutes.Uncover, and allow the peppers to cool slightly - until you're able to touch the peppers and remove the skin. (Covering the pepperswill help the skins come off easier.)
• Peel the skin from the peppers, and discard.
• Remove the stem, and discard.
• Slice the peppers in half, removing any remaining seeds.
• Slice the peppers into any size you wish.
• Heat oil in a frying pan and add the garlic. Remove from the heat as soon as the garlic has started to change colour slightly. Add your roasted red peppers, and season with salt and chilli flakes if you like a little heat.
• Preheat your oven to 220 Degrees C (430 F).
• Line a baking tray with foil.Place capsicums on the tray.
• Roast for approximately 50-60 minutes, turning the peppers every 20 minutes using tongs. (Be careful not to pierce the flesh.)
• Follow the rest of the instructions listed above.

ROASTED RED PEPPERS WITH BASIL OIL

Steps:

• Preheat the oven to 500 degrees F.
• Pour 2 tablespoons of olive oil on a baking sheet and place the peppers, cut side up on the oil. Turn the peppers over, season them with salt and pepper, and roast in the oven for 20 minutes. Place the warm peppers in a bowl, and cover with plastic wrap. Set aside to cool for at least 30 minutes.
• For the basil oil, put the basil, 1 1/2 cups olive oil, and the garlic in the bowl of a food processor fitted with a steel blade. Pulse 6 to 8 times until the basil is finely chopped.
• When the peppers are cool, remove and discard the skins. Slice the peppers and arrange them on a plate. Pour the basil oil over the peppers, and garnish with the basil leaves

ROASTED RED PEPPER (CAPSICUM) SOUP WITH BASIL OIL

Steps:

• Preheat your oven to 200 Degrees C (390 F).Line a sheet pan with foil.
• Halve your red peppers and remove the seeds and membrane.Peel and halve your onions.Quarter your tomatoes.
• Place the peppers, onions and tomatoes on your sheet pan, and drizzle with 2 teaspoons of olive oil, oregano and salt and pepper.
• Roast in the oven for 30 minutes.
• Place the cooked vegetables, and any of their juices, in either a blender or a saucepan (if you have an immersion blender). Add the vegetable stock, and blend until a smooth consistency. See Note 4.Warm the soup through for 5 minutes to allow the flavours to develop.
• To make the basil oil, place the basil and oil in a small blender or food processor and whiz until smooth.
• Check to make sure the seasoning and consistency of the soup is to your liking.Serve the soup with a drizzle of the basil oil.

ROASTED RED PEPPER & BASIL SOUP

Steps:

• Cut up peppers into slices, spray oil on to peppers and garlic. Sprinkle basil on to peppers. Bake in oven for 30 minutes or until soft. Place peppers and garlic into pot with water and chicken broth and bring to a boil. Boil for 10 minutes until peppers are completely soft. Place all contents into a blender and blend until smooth. Serve with fresh basil sprinkled on top.

ROASTED RED PEPPERS WITH BASIL OIL

Steps:

• Preheat the oven to 500 degrees F.
• Pour 2 tablespoons of olive oil on a baking sheet and place the peppers, cut side up on the oil. Turn the peppers over, season them with salt and pepper, and roast in the oven for 20 minutes (it will likely smoke heavily!). Place the warm peppers in a bowl, and cover with plastic wrap. Set aside to cool for at least 30 minutes.
• For the basil oil, put the basil, 1 1/2 cups olive oil, and the garlic in the bowl of a food processor fitted with a steel blade. Pulse 6 to 8 times until the basil is finely chopped.
• When the peppers are cool, remove and discard the skins. Slice the peppers and arrange them on a plate. Pour the basil oil over the peppers, and garnish with the basil leaves.