James Martin's Tomato and Red Pepper Soup

James Martin's Tomato and Red Pepper Soup is a comforting and delicious dish that combines the sweet flavors of red peppers and plum tomatoes with aromatic garlic and shallots. This recipe, attributed to the renowned chef James Martin, is perfect for those who appreciate a warm, flavorful soup with a smooth texture. The addition of ciabatta toast with pepper and chive butter adds a delightful crunch, making this dish not just a soup, but a complete gastronomic experience.

Cultural or Historical Context

James Martin is a well-known British chef and television personality famous for his simple yet flavorful dishes that often showcase the best of British produce. This soup, with its focus on fresh, vibrant ingredients, is reflective of his culinary style.

Ingredients List

• Red peppers: 2
• Banana shallots: 2, halved and trimmed
• Plum tomatoes: 500g (1 pound/ 2 ounces)
• Garlic cloves: 4
• Olive oil: 2 tablespoons
• Butter: 25g (1 ounce)
• Chicken or vegetable stock: 450ml (16 fl ounces), hot
• Jarred roasted red peppers (for ciabatta toast): 100g (3½ ounces), chopped
• Fresh chives: 2 tablespoons, chopped
• Butter (for ciabatta toast): 75g (2½ ounces), at room temperature
• Ciabatta loaf: 1, cut into slices

Preparation Instructions

1. Preheat your oven to 200°C (180°C for fan ovens), Gas Mark 6.
2. Char the red peppers over an open gas flame until blackened all around.
3. Place charred peppers in a bowl, cover with cling film, and let sit for 1–2 minutes.
4. Peel off the charred skin from the peppers and rinse under running water to remove any remaining skin. Remove seeds and set aside.
5. Arrange shallot halves, plum tomatoes, and garlic cloves (cut side down) on a baking tray and drizzle with olive oil.
6. Roast in the top rack of the oven for 30 minutes or until shallots are cooked.
7. In a large pan over medium heat, melt butter, then add roasted shallots, peeled peppers, and garlic.
8. Pour in hot stock and cook for 5 minutes.
9. Puree the mixture using an immersion blender until smooth, then return to the pan to warm.
10. For ciabatta toast, mix roasted peppers and chives into the room-temperature butter, shape into a log, and wrap in cling film.
11. Toast ciabatta slices in a griddle pan with olive oil until grill marks appear.
12. Serve soup in bowls with the toasted ciabatta topped with pepper and chive butter.

Storage and Reheating

• Fridge: Cool the soup completely and store it in an airtight container. It can be kept for up to 3-4 days.
• Freezer: Let the soup cool completely, then freeze in containers or freezer bags for up to three months.
• Reheating: Gently heat the soup on the stovetop or in the microwave, stirring occasionally.

Nutritional Information (per serving)

• Calories: 150
• Fat: 10g
• Carbohydrates: 15-20g
• Protein: 2g
• Fiber: 3g
• Sodium: 400mg

Frequently Asked Questions (FAQ)

1. Can I use a different type of stock?
   • Yes, both chicken and vegetable stocks are suitable for this recipe.
2. Can I add other vegetables like carrots or celery?
   • Absolutely! Adding other vegetables can enhance the flavor and texture.
3. Do I need to peel the tomatoes before using them?
   • It’s not necessary to peel the tomatoes. Their skins blend well when pureed.
4. Can I prepare this soup in a slow cooker or Instant Pot?
   • Yes, both methods work well for a hands-off approach.

James Martin's Tomato and Red Pepper Soup is a delightful dish that combines simplicity with elegance. It’s a perfect example of how a few quality ingredients can create a deeply flavorful and comforting meal. Serve it as a starter for a dinner party or enjoy it as a cozy lunch on a chilly day. Don't forget the crispy ciabatta toast, which adds an irresistible crunch to every spoonful!