Roasted Tomato and Red Pepper Soup
Servings : 4
Ingredients
- 3 pints grape tomatoes
- 1 onion cut into large chunks
- 4 cloves garlic peeled
- 1 1/2 Tbsp extra virgin olive oil
- 1 tsp kosher salt
- 2 red bell pepper stemmed, seeded, and halved
- 1/8 tsp crushed red pepper
- 1/4 cup red wine or 2 T. balsamic vinegar
- 1/2 tsp pepper
- 1 Tbsp fresh basil or 1 teaspoon dried basil
Instructions
- Preheat oven to 400. Add tomatoes, onion, garlic, and olive oil to a bowl. Toss well to coat. Spread mixture on a parchment-lined baking sheet. Sprinkle with salt. Roast at 400 for 20 minutes. Turn to broil. Broil 3 minutes or until tomato skins are slightly blackened. Add tomato mixture to a saucepan. Let stand.
- Flatten pepper slightly on a parchment lined baking sheet, skin sides up. Broil 15 minutes or until skins are blackened and bubbly. Carefully (they will be hot) place peppers in a quart sized zip top bag. Seal. Let stand 15 minutes. Peel skin from peppers, and discard skins. Add peppers to tomato mixture in saucepan.
- Add red pepper, wine, pepper, and basil. Bring to a boil. Boil 1 minute. Puree mixture using an immersion blender or in batches in a blender. (Remember to vent the blender when contents are hot!)
Notes
Any ripe tomato will work in this recipe, so if you are lucky enough to have access to fresh, ripe tomatoes where you live, take full advantage! (Recipe takes about 3 cups' worth.) Also, making this in summer when tomatoes are in season and freezing it for colder weather would be, dare I say, a brilliant move.