Tomato, Red Capsicum and Carrot Soup with Squash Blossoms and Basil
A good, hot tomato soup is one of my favourite things. I made this soup for a friend towards the end of summer, with few ingredients. It was delicious because everything was so sweet at that time of year. However, even a great tomato can have too much acidity, so I included sweet red pepper, and the flavour was incredible. Look for a variety such as bullhorn or Jimmy Nardellos, which are superior to your standard watery capsicum (bell pepper). The squash blossom leaves are not essential, but add the loveliest texture. And, of course, basil – nothing says summer more than the combination of tomato and basil.
Ingredients 12
4 heirloom tomatoes, large, red or yellow
80 ml olive oil, plus extra for drizzling
1 onion
2 garlic cloves, thinly sliced
2 tsp fine sea salt
2 carrots, large, peeled and finely chopped
150 g Jimmy Nardello sweet red pepper, cut lengthways, seeds removed, finely chopped
800 ml light chicken stock
1⁄2 bunch basil, plus extra leaves, to garnish
30 g butter, cold
8 squash blossoms, to garnish
water, as needed
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Method 4
Cut the through the equator, gently squeeze out the seeds and discard. Dice up the flesh and set aside.
Add half the to a large stockpot and sauté the and with 1 teaspoon of the for 10–12 minutes until soft but without any colour. Next, add the , and with the remaining salt. Sauté for at least 10 minutes before adding the and , then bring up to a simmer.
Simmer for about 15 minutes until the and sweet red pepper are tender. Remove the , then transfer to a high-speed blender and blitz until smooth. Add the and remaining while the machine is still running. Check for seasoning and add more if needed. Adjust the thickness with water until the soup is slightly thicker than double (heavy) cream.
Bring the soup back to a simmer. Serve hot with two pulled apart over each bowl (discard the stamen first). Garnish with and finish with a drizzle of .
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Notes
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