Mary berry tomato and red pepper soup

Mary berry tomato and red pepper soup

I. Introduction

Mary Berry is a well-loved figure in British cooking, known for her friendly and easy-going style. She has written more than 70 cookbooks, such as Mary Berry Cooks, Mary Berry’s Absolute Favourites, and Mary Berry At Home, inspiring many people to cook at home. Her role as a judge on the BBC’s The Great British Bake Off made her even more popular. Mary trained at the famous Cordon Bleu cooking school in Paris and started her career as a cookery editor for a magazine before releasing her first book in 1966. She has been teaching people to cook for over 40 years and has received many awards, including the Guild of Food Writers Lifetime Achievement Award and a CBE from the Queen.

This tomato and red pepper soup is a comforting and nourishing dish that showcases her expertise in creating delicious and wholesome recipes. This recipe not only highlights the dish’s popularity and versatility but also provides historical context, nutritional information, and a vegan adaptation to cater to diverse dietary needs.

II. Mary Berry’s Unique Approach & Historical Context

Mary Berry’s cooking focuses on using fresh, high-quality ingredients, and her tomato and red pepper soup shows this well. This soup comes from the Mediterranean area, where tomatoes and bell peppers have been important in many cooking styles. Over time, different cultures and chefs have changed the soup to fit their own tastes and local foods.

Mary Berry’s recipe keeps the classic taste of tomato and red pepper while adding her own simple and elegant style. By using fresh tomatoes and sweet, roasted red peppers, she makes a soup that is colorful and comforting. Her focus on details, like suggesting homemade chicken or vegetable stock, helps make the dish balanced and full of flavor.

III. Notices on Ingredients & Equipment

Ingredients:

• 1kg (2.2 lbs) ripe tomatoes, chopped
• 2 red bell peppers, roasted and peeled
• 1 onion, diced
• 2 garlic cloves, minced
• 1 tbsp olive oil
• 1 tsp dried oregano
• 1 tsp sugar
• 1 litre (4 cups) chicken or vegetable stock (preferably homemade)
• Salt and pepper to taste
• Crème fraîche or yogurt, for serving (optional)

Equipment:

• Large saucepan or Dutch oven
• Blender or immersion blender
• Roasting tray
• Chopping board
• Sharp knife

IV. Recipe Instructions

Roast the Peppers: Preheat your oven to 200°C (400°F). Place the whole red peppers on a roasting tray and roast for 20-25 minutes, or until the skins are blistered and charred. Remove from the oven, place in a bowl, and cover with cling film. Allow to cool, then peel off the skins and discard the seeds and membranes.

Sauté: In a large saucepan or Dutch oven, heat the olive oil over medium heat. After this, Add the diced onion and sauté for approximately 5-7 minutes, until softened and translucent. Add the minced garlic and cook for an additional minute, stirring constantly.

Add the Tomatoes and Peppers: Add the chopped tomatoes, roasted and peeled red peppers, dried oregano, and sugar to the saucepan. Stir to combine.

Simmer the Soup: Pour in the chicken or vegetable stock and season with salt and pepper to taste. Bring the mixture to a simmer and cook for 20-25 minutes, stirring occasionally, until the tomatoes have broken down and the flavors have melded.

Blend the Soup: Using a blender or an immersion blender, purée the soup until smooth and creamy.

Serve: Ladle the tomato and red pepper soup into bowls and serve warm, optionally topped with a dollop of crème fraîche or yogurt.

V. Flavor Profile & Nutritional Information

This tomato and red pepper soup offers a rich, velvety texture and a harmonious blend of sweet, tangy, and slightly spicy flavors. The combination of ripe tomatoes and roasted red peppers creates a depth of flavor that is both comforting and satisfying.

Nutritional Information (per serving, serves 4):

• Calories: 140
• Fat: 5g
• Protein: 4g
• Carbohydrates: 20g
• Fiber: 4g
• Sugar: 10g

VI. Tips for a Perfect Tomato and Red Pepper Soup

• Troubleshooting Common Issues: If the soup is too thick, add a bit more stock to achieve the desired consistency. If it’s too thin, let it simmer for a bit longer to allow the flavors to concentrate.
• Enhancing Flavor and Texture: Consider roasting the tomatoes along with the peppers for a deeper, more caramelized flavor. Adding a splash of balsamic vinegar or a pinch of smoked paprika can also enhance the overall taste.
• Variations: Experiment with different herbs, such as basil or thyme, to add complexity. You can also blend in a small amount of heavy cream or coconut milk for a richer, creamier texture.

VII. Alternatives (Vegan and Non-Veg)

Vegan Tomato and Red Pepper Soup:

• Ingredients:
  • 1kg (2.2 lbs) ripe tomatoes, chopped
  • 2 red bell peppers, roasted and peeled
  • 1 onion, diced
  • 2 garlic cloves, minced
  • 1 tbsp olive oil
  • 1 tsp dried oregano
  • 1 tsp sugar
  • Around 1 litre (4 cups) of vegetable stock
  • Salt and pepper to taste
  • Cashew cream or plant-based yogurt, for serving (optional)
• Instructions: Follow the same instructions, substituting vegetable stock for chicken stock and using cashew cream or plant-based yogurt as a topping, if desired.

VIII. Recipe Variations & Serving Suggestions

• Variations: For a creamier soup, you can blend in a small amount of heavy cream or coconut milk. A sprinkle of grated Parmesan or crumbled feta can also add a delightful savory touch.
• Serving Suggestions: Serve the tomato and red pepper soup with crusty bread, grilled cheese sandwiches, or a fresh green salad for a complete and satisfying meal.

IX. Storage & Reheating Instructions

Store any leftover soup in an airtight container in the refrigerator for up to approximately 4 days. To reheat, simply transfer the soup to a saucepan and warm it over medium heat, stirring occasionally, until heated through.

X. Frequently Asked Questions (FAQ)

1. Can I use canned tomatoes instead of fresh?
   • Yes,If fresh tomatoes are not available, you can definitely use canned diced tomatoes, just be sure to adjust the cooking time accordingly.
2. Can I freeze this soup?
   • Absolutely! The soup freezes well for up to 3 months. Thaw in the refrigerator before reheating.

XI. Conclusion & Call to Action

Mary Berry’s tomato and red pepper soup is a delightful and comforting dish that showcases the vibrant flavors of fresh produce. Explore more delectable recipes on our website.

XII. Additional Resources

• Visit Mary Berry’s official website: Mary Berry Cookbooks
• See more healthy recipes