tomato carrot red pepper soup

This soup is more of a very fresh mash of sautéed Tomatoes, Carrots, a Red Pepper and red Onions. And is best to eat right away. When all the bubbles are still there

instructions

Store in airtight container

35 min. 

3 (out of 3)

Vegetarians

Carnivores

Pescatarians

Vegan 

2 

Republiek Bloemendaal, Overveen, Holland

After a good stroll on the beach, you need this Soup. That is quick and easy to make. And best to eat when you just had it mixed in a blender. The bubbles caused by a few good jolts by your Kitchen Machine. Make this Soup light and fresh. And fit for any weather conditions. Whether it is freezing cold or hot. This soup is your friend. While I’m writing this intro, I try to think when I made this soup for the 1st time. And I do think a visit to Spain inspired me. To create this Soup that has no starch, nor potatoes nor bouillon to enrich this mash of sautéed vegetables. Probably I had a Gazpacho. That is a Spanish cold soup. But let’s start with this version first

INGREDIENTS

  • 2 pounds of Tomatoes
  • 4 Carrots
  • 1 Red Pepper or Spanish Pepper
  • 2 Red Onions
  • 1 Knob of Garlic
  • 1/2 tsp. of Salt
  • Optional: Freshly Grounded Pepper

TOOLS

  • a Knife
  • a Cutting Board
  • a Casserole or Saucepan
  • a Lid or Plate 
  • a Spatula
  • a Blender
  • a Grater (to grate Garlic)
  • a Slicer (to slice Carrots)

steps

  1. Wash tomatoes, carrots and red pepper
  2. Cut red pepper in half
  3. Remove inner seeds of red pepper
  4. Cut de 2 halves of the red pepper into smaller chunks
  5. Remove skins of carrots (with slicer)
  6. When the skins have been removed. Continue to slice until you reach this stocky layer. That is not nice to eat
  7. Cut onions into small chunks
  8. Turn on the heat
  9. And warm up saucepan or casserole a few seconds
  10. Add olive oil to the warmed Pan
  11. When you get a smell of warmed oil
  12. Add chunks of onions 
  13. Stir with spatula
  14. Add slices of carrots & chunks of red pepper to the onions
  15. When onions and carrots get this glazed outlook
  16. Add tomatoes to the pan
  17. Give it all a good stir
  18. Grate a knob of garlic
  19. Shove garlic pulp into the pan (with the help of your fingers or Spatula)
  20. Season lightly with salt
  21. Give the lot another good stir
  22. Close the pan with a lid
  23. Let the content get cooked 
  24. Turn down the heat
  25. And let the lot simmer for another 10 minutes
  26. The fresher the produce you have bought. The sooner your vegetables are done. So check and see whether the chunks of tomatoes lost all their skin
  27. When all slices of carrots are cooked, your soup is ready
  28. Turn of the heat
  29. Pour hot soup into blender
  30. Give the soup a few good jolts
  31. All ingredients should have been crushed and mashed like a puree
  32. Serve immediately
  33. Optional: season with freshly grounded pepper
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