Recipes > Tomato & Roasted Red Pepper Soup w/ Avocado Toast
- Serves: 4
- Active Time: 45 mins
- Total Time: 45 mins
- Views: 21,371
- Success Rating: 90% (?)
Steps
Step 1: Starting the Soup
- 1 to 2 tbsp olive oil
- medium white onion, diced
- 1 tsp fresh thyme, minced
- 4 cloves garlic, minced
- 1 -28 oz can of crushed tomatoes
- 1 cup roasted bell pepper, chopped
- 2 to 2 1/2 cup vegetable stock*
- 1/2 tsp sea salt, or to taste
- 1/2 tsp freshly ground black pepper
Method
First, gather and prepare your mise en place.
In a medium pot over medium heat, add the olive oil and onions and sauté quickly until the onions begin to caramelize. Next, add the garlic and fresh thyme, and continue to sauté for about a minute, or until they become fragrant.
Next, add the crushed tomatoes, roasted peppers, vegetable stock and salt and pepper. *Note: Start with 2 cups of liquid and then adjust the amount of liquid depending on the consistency you like.
Bring the soup to a simmer, lower the heat and let cook 20 to 30 minutes.
Step 2: Finishing the Soup
Method
To finish the soup, remove from the heat, and with an immersion blender or counter top blender, carefully blend until smooth. Season to taste.
Step 3: Preparing the Toasts
- 2 avocados, peeled and seeded
- 2 tbsp fresh basil, finely chopped
- 1/2 lemon, juiced
- 4 slices whole grain bread, lightly toasted
- sprinkle of coarse sea salt
Method
Using a fork, in small bowl mash together the avocado, basil and lemon juice.
Evenly spread the avocado mixture onto the pieces of toast. Garnish with additional basil and a sprinkling of coarse sea salt.
Serve the soup and avocado toasts together as a delicious light lunch.
Chef's Notes
- by Dawn Thomas
- •
- January 13, 2014
For a creamier soup, omit 1 cup of vegetable stock and add 1 small can of coconut milk.
5 Comments
-
This was very good, though I wish I'd noticed the comment about the coconut milk, as I had a half a can of it to use up! -
HI Koralee. So glad you enjoyed it. Next time give the coconut milk a try. I use coconut milk in a variety of creamy vegetable soups like spinach and broccoli soup and even beet soup! Lauren -
This serves 4 and it's lovely. When serving I know that you should add an acid for brightness. Perfect serving what acid would u suggest and how much? Thank you so much ! -
Rouxbe Staff
Hi Amy, the tomatoes may already deliver enough acidity, so taste and evaluate before adding anything. If you want to add something else, consider a drizzle of balsamic vinegar or a splash of another vinegar, like Champagne vinegar or Sherry vinegar. These should be added "to taste." ~Eric -
A splash per serving?
Details