{"id":7612,"date":"2024-01-24T15:47:15","date_gmt":"2024-01-24T20:47:15","guid":{"rendered":"https:\/\/savoureaston.ca\/article\/soupe-aux-tomates-roties-et-aux-poivrons-rouges\/"},"modified":"2024-01-24T16:15:25","modified_gmt":"2024-01-24T21:15:25","slug":"soupe-aux-tomates-roties-et-aux-poivrons-rouges","status":"publish","type":"article","link":"https:\/\/savoureaston.ca\/fr\/article\/soupe-aux-tomates-roties-et-aux-poivrons-rouges\/","title":{"rendered":"Soupe aux tomates r\u00f4ties et aux poivrons rouges"},"content":{"rendered":"\t\t
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Ingr\u00e9dients de la soupe<\/span><\/span><\/span><\/span><\/p>

\u00a0<\/div>

  • 2\u00a0cuill\u00e8res \u00e0 soupe de beurre\u00a0<\/span><\/p><\/li>

  • 1\u00a0oignon jaune<\/span><\/p><\/li>

  • 4\u00a0gousses d’ail\u00a0\u00a0<\/span><\/p><\/li>

  • 2 tasses de tomates fra\u00eeches ou (2\u00a015oz. bo\u00eetes de conserve\u00a0tomates concass\u00e9es)<\/span><\/p><\/li>

  • 3 gros poivrons rouges\u00a0<\/span><\/p><\/li>

  • 5\u00a0tasses\u00a0bouillon de l\u00e9gumes<\/span><\/p><\/li>

  • 1 bo\u00eete de fromage de cajou aux tomates s\u00e9ch\u00e9es au soleil et au basilic de la Fauxmagerie Zengarry<\/span><\/span><\/p><\/li>

  • Basilic frais pour la garniture (facultatif)<\/span><\/p><\/li>

  • Poivre noir fra\u00eechement concass\u00e9\u00a0optionnel<\/span><\/p><\/li><\/ul>

    \u00a0<\/span><\/span><\/div>
    \u00a0<\/div>

    Instructions :\u00a0\u00a0<\/span><\/span><\/span><\/span><\/p>

    1. Chauffer le four \u00e0 475 degr\u00e9s.<\/span><\/p><\/li>

    2. Couper les poivrons rouges en trois ; enlever toutes les graines et les placer sur une plaque \u00e0 p\u00e2tisserie recouverte de papier sulfuris\u00e9.<\/span><\/p><\/li>

    3. Sur une autre plaque \u00e0 p\u00e2tisserie recouverte de papier sulfuris\u00e9, ajouter les tomates fra\u00eeches coup\u00e9es en deux.\u00a0 Si vous utilisez des tomates en bo\u00eete, il n’est pas n\u00e9cessaire de les r\u00f4tir, passez cette \u00e9tape.<\/span><\/p><\/li>

    4. Placez les poivrons rouges sur le plateau sup\u00e9rieur et les tomates sur le plateau inf\u00e9rieur et faites cuire pendant 40 minutes.<\/span><\/p><\/li>

    5. D\u00e8s que vous sortez les poivrons du four, placez-les dans un sac en papier et fermez le sac (cela permet d’enlever facilement les peaux une fois qu’elles sont refroidies).<\/span><\/p><\/li>

    6. Pendant que les poivrons et les tomates r\u00f4tissent, vous pouvez faire cuire les oignons et l’ail.<\/span><\/p><\/li>

    7. Couper l’oignon en d\u00e9s et \u00e9mincer l’ail. Ajouter l’oignon, l’ail et le beurre dans une grande marmite. Faire revenir \u00e0 feu moyen jusqu’\u00e0 ce que les oignons soient tendres et transparents (environ 5 minutes). Mettre de c\u00f4t\u00e9 une fois la cuisson termin\u00e9e.<\/span><\/p><\/li>

    8. \u00c0 la sortie du four, ajouter les tomates r\u00f4ties dans la marmite \u00e0 soupe, ajouter 1 tasse de bouillon de l\u00e9gumes et mixer jusqu’\u00e0 obtenir une consistance lisse \u00e0 l’aide d’un mixeur \u00e0 \u00e9mersion.\u00a0\u00a0<\/span><\/p><\/li>

    9. Retirer les peaux des poivrons rouges grill\u00e9s et les jeter.\u00a0 Ajouter les poivrons rouges dans la marmite \u00e0 soupe et les mixer \u00e0 l’aide du mixeur plongeant. Ajouter le fromage de noix de cajou aux tomates s\u00e9ch\u00e9es au soleil et au basilic de la Fauxmagerie Zengarry<\/span> coup\u00e9 en morceaux dans la marmite \u00e0 soupe et le mixer avec le reste du bouillon de l\u00e9gumes \u00e0 feu moyen \u00e0 l’aide du mixeur plongeant.\u00a0 Vous pouvez \u00e9galement utiliser un mixeur ordinaire en utilisant tous les ingr\u00e9dients par petites quantit\u00e9s, puis les remettre dans la marmite \u00e0 soupe et les faire chauffer jusqu’\u00e0 ce qu’ils atteignent la temp\u00e9rature souhait\u00e9e.<\/span><\/p><\/li>

    10. Ajouter du basilic frais et du poivre au moment de servir, et d\u00e9guster.<\/span><\/p><\/li><\/ol>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t<\/div>\n\t\t","protected":false},"excerpt":{"rendered":"

      Ingr\u00e9dients de la soupe \u00a0 2\u00a0cuill\u00e8res \u00e0 soupe de beurre\u00a0 1\u00a0oignon jaune 4\u00a0gousses d’ail\u00a0\u00a0 2 tasses de tomates fra\u00eeches ou (2\u00a015oz. bo\u00eetes de conserve\u00a0tomates concass\u00e9es) 3 gros poivrons rouges\u00a0 5\u00a0tasses\u00a0bouillon de l\u00e9gumes 1 bo\u00eete de fromage de cajou aux tomates s\u00e9ch\u00e9es au soleil et au basilic de la Fauxmagerie Zengarry Basilic frais pour la garniture […]<\/p>\n","protected":false},"featured_media":7607,"template":"","meta":[],"subject":[205],"class_list":["post-7612","article","type-article","status-publish","has-post-thumbnail","hentry","subject-recettes-de-nos-producteurs"],"yoast_head":"\nSoupe aux tomates r\u00f4ties et aux poivrons rouges - Savour East Ontario<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/savoureaston.ca\/fr\/article\/soupe-aux-tomates-roties-et-aux-poivrons-rouges\/\" \/>\n<meta property=\"og:locale\" content=\"fr_CA\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Soupe aux tomates r\u00f4ties et aux poivrons rouges - 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