Saturday, June 8, 2013

Roasted red pepper and tomato soup recipe

Red pepper
(Photo credit: Wikipedia)
I know it's still a little early to start picking the sweet red peppers from your garden, but when the time comes, you will have this recipe bookmarked (I hope) and ready to go!

  • 4 medium to large sweet red peppers, seeded and cut into chunks
  • 3 roma tomatoes, seeded and cut into chunks
  • 3 cloves garlic, sliced
  • drizzle olive oil
  • 1 medium size white or yellow onion cut into chunks
  • drizzle olive oil
  • 4 cups chicken broth
  • 2 cups water
  • 6-8 fresh basil leaves, cut chiffonade
  • salt and pepper to taste
Preheat oven to 350 degrees. Pour the oil on a large baking sheet and add pepper, tomato and garlic pieces, stirring to coat. Roast for 15 minutes, stir then return to oven for 15 more minutes. While vegetables are roasting, add remaining oil and onions to a large stockpot and cook until soft. Add broth, water and roasted vegetable mixture. Bring to a boil over medium high heat. Reduce heat and simmer for 15-20 minutes, until all vegetables are soft. Strain out vegetables and place in a food processor with 1 cup of the broth. Puree until smooth then return to pot. Cook for 15 minutes to thicken slightly then stir in salt, pepper and basil. Serve hot.
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