Step-by-Step Guide to Make Award-winning Tomato and Red Pepper Soup


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Tomato and Red Pepper Soup
Tomato and Red Pepper Soup

Before you jump to Tomato and Red Pepper Soup recipe, you may want to read this short interesting healthy tips about Guidelines For Living Green And Lowering costs Within the Kitchen.

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Maybe the food isn’t quite as good when cooked in the microwave, nevertheless it will save you money to use it over your oven. The energy used by cooking in an oven is definitely greater by 75%, and perhaps this small bit of knowledge will spur you on to use the microwave more frequently. Compared with your stove, you can make boiled water and also steamed vegetables faster, and use quite a bit less energy, by using countertop appliances. Many people incorrectly believe that doing the dishes by hand uses a reduced amount of energy than a dishwasher. You get the highest energy savings by fully loading the dishwasher ahead of commencing a wash cycle. Save even more money by air drying or cool drying your dishes instead of heat drying them.

As you can see, there are lots of little things that you can do to save energy, as well as save money, in the kitchen alone. Efficient living is actually something we can all perform, without difficulty. A lot of it truly is basically using common sense.

We hope you got insight from reading it, now let’s go back to tomato and red pepper soup recipe. To cook tomato and red pepper soup you only need 8 ingredients and 8 steps. Here is how you cook it.

The ingredients needed to make Tomato and Red Pepper Soup:
  1. You need 2 tbsp. olive oil
  2. You need 1 medium red pepper,halved and deseeded
  3. Take 6 ripe tomatoes,skinned and halved
  4. Take 1 medium onion,chopped
  5. You need 1 garlic clove,crushed
  6. Use 1 tbsp. fresh basil,chopped
  7. Provide 350 ml vegetable stock
  8. Get to taste Salt and freshly ground pepper
Instructions to make Tomato and Red Pepper Soup:
  1. Preheat the oven to 190C (375 F) or gas mark 5.
  2. Place the red pepper and tomatoes on a baking tray and drizzle with 1 tbsp. of olive oil.Sprinkle with the chopped basil.Add salt and freshly ground black pepper if required.
  3. Bake in the oven for 1 hour.
  4. Heat 1 tbsp. of olive oil in a saucepan and cook the onion and garlic for a few minutes.Turn the heat down really low and cover and cook gently for about 5 to 10 minutes.
  5. When the red pepper and tomatoes have finished in the oven,add them to the saucepan,together with the vegetable stock.Bring to the boil.
  6. Allow to cool to room temperature.
  7. Pour the contents in to the Nutri Ninja and blend for about 30 seconds or until smooth.Add more stock or hot water if required.
  8. Reheat gently.Serve and enjoy !

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