Tomato and Chargrilled Red Pepper Soup with Chive Cream
Winter evenings call for something to warm the heart.
This quick and easy soup makes for a delicious and healthy lunch. It has a bit of a kick to liven up the taste buds, and a deliciously creamy chive addition.
Prep time: 5 minutes
Cooking time: 20 minutes
Serves: 4
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1 large Diced onion2 Carrots (finely sliced)2 x 400g Tin chopped tomatoes½ jar Folláin Fire Roasted Pepper Relish1 tbsp olive oil or 1 oz butter850ml (1½ pint) Chicken or vegetable stockPinch Salt & ground pepper50ml Softly whipped cream1 tbsp Chopped chives
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- Heat the oil or butter in a large saucepan, add the onion and carrot and cook over low heat with the lid on, stirring from time to time. (You could use a potato peeler to peel the carrots into ribbons so they cook faster if you are in a hurry).
- When the vegetables are soft, season with salt and pepper and add in the chopped tomatoes and Folláin Chargrilled Pepper Relish.
- Bring to the boil and add the stock.
- Simmer for a further 20 minutes, and then puree the soup in a liquidiser or using a handheld blender.
- Taste and adjust the seasoning.
- Combine the whipped cream and chives, and add a teaspoonful of the chive cream to each bowlful to serve.
- This recipe can also be used as a pasta sauce or as a sauce for pan fried chicken breast.
Ingredients
- 1 large Diced onion
- 2 Carrots (finely sliced)
- 2 x 400g Tin chopped tomatoes
- ½ jar Folláin Fire Roasted Pepper Relish
- 1 tbsp olive oil or 1 oz butter
- 850ml (1½ pint) Chicken or vegetable stock
- Pinch Salt & ground pepper
- 50ml Softly whipped cream
- 1 tbsp Chopped chives
Method
- Heat the oil or butter in a large saucepan, add the onion and carrot and cook over low heat with the lid on, stirring from time to time. (You could use a potato peeler to peel the carrots into ribbons so they cook faster if you are in a hurry).
- When the vegetables are soft, season with salt and pepper and add in the chopped tomatoes and Folláin Chargrilled Pepper Relish.
- Bring to the boil and add the stock.
- Simmer for a further 20 minutes, and then puree the soup in a liquidiser or using a handheld blender.
- Taste and adjust the seasoning.
- Combine the whipped cream and chives, and add a teaspoonful of the chive cream to each bowlful to serve.
- This recipe can also be used as a pasta sauce or as a sauce for pan fried chicken breast.
