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-   -   What is missing from this soup? (http://www.discusscooking.com/forums/f56/what-is-missing-from-this-soup-35133.html)

legend_018 05-17-2007 07:50 PM

What is missing from this soup?
 
I've actually made this a couple times and as much as I like it, I feel it's missing something. Any ideas?

Roasted Tomato and Red Bell Pepper Soup:

2 1/4 lbs tomatoes, halved lengthwise
2 Large red bell peppers, quartered and seeded
1 onion cut into thin wedges
4 large garlic cloves peeled
2 tablespoons of olive oil
1 teas fresh thyme or 1/2 teaspoon dried
2 cups (about) water

Preheat oven to 450. Arrange tomatoes (cut side up), bell peppers, inion and garlic cloves on large baking sheet. Drizzle oil over. Sprinkle with salt and pepper. Roast about 40 minutes. Turn peppers and onions occasionally

Tranfer to processor. Puree soup, gradually adding enough water to thin soup to desired consistency. Chill for 3 hours.

Serve with 1 tablespoon of ricotta cheese if you want.
I'm guessing you would heat this soup up although it doesn't say.

I just remember it was missing some spices or something.

Katie H 05-17-2007 07:53 PM

All the right ingredients are there but one...salt. If you add some salt, you will discover that the other flavors will perk up.

college_cook 05-17-2007 07:54 PM

It needs more herbs, and probably more S+P. Just my opinion, but I think it would fare better as a Roasted Red Pepper Soup, or a Roasted Tomato Soup. I think by combining them you're muddying the flavors.

legend_018 05-17-2007 07:56 PM

Quote:

Originally Posted by Katie E
All the right ingredients are there but one...salt. If you add some salt, you will discover that the other flavors will perk up.

There is a section before roasting that says Sprinkle with salt and pepper. Should I add more salt into the blender/processor?

It's been awhile since I made it, but I remember it was just kind of plain.

jpmcgrew 05-17-2007 07:56 PM

:smile: Instead of plain water use beef,chicken or vegetable broth it will add more body to soup then a little salt to taste

Katie H 05-17-2007 08:02 PM

Quote:

Originally Posted by legend_018
There is a section before roasting that says Sprinkle with salt and pepper. Should I add more salt into the blender/processor?

Absolutely. In that step, all you're doing is seasoning the veggies. The "whole" soup needs to be seasoned. And, yes, I agree. Substitute a broth for the water to give the soup additional "umph!"

legend_018 05-17-2007 08:17 PM

I'm also thinking of adding some rosemary and basil. That's a good idea about the broth. I think I might end up choosing vegetable broth.

amber 05-17-2007 09:26 PM

I would use chicken broth, and a bit of lemon pepper seasoning. I've used this as a base for chicken tortilla soup, along with most of your ingredients and it tastes great.

Vegetable broth works well to, as someone mentioned.

GB 05-17-2007 09:38 PM

Add a shot of vodka. Tomatoes have a flavor component that only comes out in the presence of alcohol.

I agree with more salt. You could even add it in the form of soy sauce or worcestershire sauce.

kadesma 05-17-2007 10:19 PM

I Think you are one the right track with the addition of some salt, stock or broth.. I would be sure to taste as you go with the salt..I'd add the basil but not the rosemary..Thyme and basil sound perfect. Rosemary as much as I like it can make certain things taste soapy.
kadesma:smile:


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