Cream of Roasted Red pepper and Tomato soup

I was busy with nothing in particular. My hubby was traveling! The weather was not to my liking, my son was being naughty. Not at all in a mood to cook.Well with so many excuses I was compelled to try out this amazing and delicious soup for dinner

Rohan managed with some left over butter chicken curry. So I could not give much thought to my dinner after a busy non-eventful day. With a plethora of restaurants at your fingertips to choose from in Beijing I was still reluctant to go out.

So I finally decided to treat myself with a warm soup and some garlic bread.

Here is the recipe for the hearty soup for my wearisome bones and my nonchalant mood.!!!!!

Ingredients

1 large tomato

1 large red pepper

2to 3 cloves Garlic mince

½ onion chopped

½ cup milk

¾ cup vegetable stock or water

1tbslp olive oil

1tsp cream

¼ tsp nutmeg

Salt and pepper for seasoning

Dried herbs for garnishing.

Roast tomato & red pepper in the oven at 230’c for 20 min or till done. Cool and remove the skin.

Heat oil in a pan. Add chopped garlic and onion. Sauté till well done. Finally add the roasted pepper and tomato. Sauté for couple of minutes.

Grind the above using the stock. Heat a saucepan. Pour the puree and add milk. Stir on low fire and care should be taken not to boil the milk. Add ground nutmeg.

Season with salt and pepper and garnish it with herbs and cream.

Serve warm with your choice bread.

I had made my garlic bread at home.

Garlic bread. -

Make a paste of 1 tbslp butter, 1 tbslp olive oil, 1 tbslp garlic mince ,dried herbs and salt.
Apply on the sliced french loaf and bake it till golden brown.

The recipe is adopted from http://aww.ninemsn.com.au/article.aspx?id=307614