Bell Pepper Tomato Soup - Bistro style

Two years ago same day, "Busy Mom Creates" was launched with a vision to share my creative side to inspire you. I hope I will live up to your expectations as I am budding in this blogosphere with each of my posts. I extend my gratitude to you for all your love, encouragement and support as we celebrate our 2nd blogiversary. 

With all the Diwali treats and so many desserts on my blog, I picked a comfort food for this anniversary. What's more comforting than a bowl of classic bistro style Bell Pepper Tomato Soup? 

The French Tomato Soup with Gruyere cheese is replicated with the rich, creamy and deliciously heart- warming recipe that will excite you and "Wow" your guests with its flaky crust. Most assuredly, a simple tomato soup with fresh tomatoes can be turned into an exotic dish. Bell peppers give the natural sweetness this soup requires. If you are watching your calories, feel free to replace the pastry sheets with just croutons or breadsticks. 

PREP TIME

10 mins

COOK TIME

15 mins

Bake TIME

15 mins

Category:Soup/Appetizer, Starter

Cuisine: Indian French Fusion
Level: Medium
Serves: 4 

Nutrition Facts
Servings 4.0
Amount Per Serving
calories 337
% Daily Value *
Total Fat 20 g	30 %
Saturated Fat 9 g	43 %
Monounsaturated Fat 1g
Polyunsaturated Fat 0 g
Trans Fat 0 g
Cholesterol 9 mg	3 %
Sodium 319 mg	13 %
Potassium 184mg	5 %
Total Carbohydrate 29g	10 %
Dietary Fiber 1 g	6 %
Sugars 5 g
Protein 10 g	19 %
Vitamin A	6 %
Vitamin C	6 %
Calcium	10 %
Iron	7 %
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.

INGREDIENTS

1. Tomatoes - 3 (ripe, chopped)
2. Red or orange Bell Peppers - 4 mini or 1 large (seeded, stemmed and chopped)
3. Butter - 1 teaspoon
4. Bay leaf - 2 nos
5. Water - 1/2 cup(for blending) + 1/4 cup(for the corn flour mixture)
6. Corn flour - 2 teaspoons
7. Salt to taste
8. Black pepper - 1 tablespoon (crushed)
9. Whole milk - 1 cup or fresh cream - 5 tablespoons 
10. Puff Pastry - 1 pack
11. Egg white - 1 
12. Beetroot - 1 inch piece (optional)
13. Sugar (raw unbleached) or jaggery - 1 teaspoon
14. Croutons, toasted bread cubes or breadsticks - few (optional)*

DIRECTIONS

1. In a heavy bottomed pan on medium heat add 1 teaspoon of butter and bay leaves to saute for few seconds.

2. Add the chopped tomatoes and red bell peppers to roast for few minutes.

3. Drop in the 1 inch beets for some natural color which is optional*. Allow it to wilt and cook with half cup water for 15 minutes.

4. Remove from heat and allow it to cool completely. Remove the bay leaves* before transferring it into the blender.

5. Now blend well until a smooth puree. Strain the puree using a strainer.

6. Return the puree into the same heavy pan on medium. Sprinkle the required salt, crushed pepper, sugar (optional). Allow this to come to a boil. 

7. Now is the time to add 1 cup of whole milk or 5 tablespoons of fresh cream and let it start to boil. 

8. In the meantime , in a small bowl add the cornflour and 1/4 cup of water and mix well without lumps. Pour this into the soup and stir immediately to act as a thickening agent. 

9. Once it starts to boil and thicken remove from heat and serve hot with croutons and butter or you may take it to the next best step of adding the pastry sheet.

Bell Pepper Tomato and soup with pastry sheet:

10. Transfer the soup in individual serving bowls and allow it to cool to room temperature. Place the soup bowls in the freezer for 5 mins only for the bowl and soup to cool down completely. This step allows the pastry to puff up when the soup is heating up slowly.

11. Preheat the oven to 400°F. In another small bowl beat the egg white using a fork, this will be used to apply on the puff pastry.

12. Remove the thawed puff pastry from the refrigerator and gently unwrap and spread the sheet on a clean surface. Cut the desired size of the bowl with an inch extra on  all sides or if round bowl add 2 inches extra from its diameter.

13. Make sure your  soup is not topped up, about 3/4 inch below the rim is ideal. Your pastry should not touch the soup as the pastry would sink in instead of puffing up and eventually result in a soggy crust. 

14. Using a pastry brush, apply a thin layer of egg white on the cut sheet and place it on the bowl's rim (egg white side down) stretching and press the sides or around the bowl for the pastry to stick to the bowl. Now gently apply the top as well for a flaky crust. 

15. Place the bowls carefully in the preheated oven and bake for 10-15 minutes or until golden brown*. Serve piping hot and enjoy immediately!

NOTES AND TIPS

1. Croutons or bread sticks are optional, and it can be used when the pastry is not being used. Also if you are using the pastry sheet, you may cut the remaining pastry into strips, twist them and bake along with the soup bowls. Don't forget to grease your baking sheet before placing the pastry strips in the oven.

2. Bay leaves are just for aroma, do not grind it in any of your dishes as it will cause diarrhea.

3. Beets give a natural color to any dish that you make. In this dish I fished it out as my tomatoes and bell peppers gave enough color. You can grind the beets piece along with the tomatoes and bell peppers if your tomatoes are not red enough. 

4. The soup is placed in the freezer for it to cool as hot soup can boil and will result in creating a soggy crust.

5. If your pastry turned golden brown on top but the sides require more bake time, place a small aluminium foil on the top gently to prevent from burns. 

6. This soup can be made ahead, refrigerate until 15 mins before baking to serve hot.