Roasted Red Pepper and Tomato Soup


When I went back to Camden at the beginning of the year, I had an awesome roasted red pepper soup.  I was hoping to one day to be able to recreate it.  I recently gave it a shot with really high hopes.

Unfortunately this version wasn’t it, but it was still tasty.  The version I loved had a deeper flavor.  This version has a really fresh and bright flavor. Still good, just not what I was looking for.

I highly recommend eating this with a splash of balsamic vinegar.  It helped give it a nice balance of flavor.

Roasted Red Pepper and Tomato Soup
 
Ingredients
  • 5 large red bell peppers
  • 6 large roma tomatoes, cut in half
  • 4 large garlic cloves, still in their skins
  • 3 large shallots, peeled and cut in half (or you could use 1 large onion and quarter it)
  • olive oil
  • 3 cups chicken or vegetable stock
  • balsamic vinegar
  • salt and pepper to taste
Instructions
  1. Preheat oven to 425F. Put all the vegetables onto a foil lined baking sheer. Pour several generous splashes of olive oil over them and toss to coat.
  2. Turn all the peppers and tomatoes so that their cut sides are down.
  3. Bake for 50-60 minutes, until the pepper and tomato skins have dark black spots and the garlic and shallots are soft.
  4. Remove the pan from the oven and let it cool until the vegetables are cool enough to handle gently. Once cool, remove the skins from the peppers and tomatoes. I used a fork to help peel off the skins.
  5. Cut off the ends off of the garlic cloves and squeeze the roasted garlic out.
  6. Place all the vegetables into a soup pot. Add the stock and bring to a boil. Then simmer for about 15 minutes uncovered.
  7. At this point you want to use an immersion blender to blend the soup until it is nice and smooth. If you don’t have an immersion blender you can do small amounts in a regular blender. If you do, be careful. You want to leave the lid cracked or you will have a soup explosion due to the heat. Also use a hot pad.
  8. Add some salt and pepper. Serve in bowls with a splash of balsamic vinegar for each bowl. Serves 4.
  9. (If you want to be fancy you can strain the soup after blending it to remove any seeds, but I didn’t worry about it and thought the soup was fine.)

Adapted from Five and Spice.

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