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Roasted Red Pepper and Tomato Soup*
Nb persons: 8
Yield:
Preparation time:
Total time:
Source: Seasoned Chef cooking school
| 2 lbs | tomatoes, halved lengthwise |
| 4 | garlic cloves, unpeeled |
| 3 T | olive oil |
| salt, to taste | |
| freshly ground black pepper, to taste | |
| 2 T | unsalted butter |
| 1 medium | onion, finely chopped |
| 2 t. | sugar |
| 3 | roasted bell peppers, peeled, stemmed and seeded; roughly chopped |
| About 3 cups | chicken or vegetable stock or low-sodium chicken broth |
| 1 T | stemmed and minced fresh basil |
| 1/2 c. | heavy cream or half and half, optional |
| fresh chopped parsley, for garnish |
Preheat oven to 350. Arrange tomatoes, cut sides up, in a single layer in a large shallow baking pan and add garlic to pan. (we put cut sides down) Drizzle tomatoes with oil and sprinkle with salt and pepper. Roast tomatoes and garlic 20 minutes, or until fully soft, then cool in pan on a rack. Peel the garlic and set aside.
Roasting Bell Pepper
Preheat broiler to high. Cut the very top and bottom from the bell pepper. Cut in half vertically and remove the stem, seeds and ribs. Place the two halves on a metal sheet pan and brush lightly with olive oil. Place under the broiler and cook until most of the skin is blackened. Romove and let cool. When cool enough to handle, peel the skin away form the flesh, being certain to scrape away any black bits of skin with a paring knife.
Heat a 6 to 8 quart soup pot on high heat. When hot, add the butter and melt until bubbling. Add the onion and sugar. REduce the heat to medium and cook, stirring frequently, until onion is softened, about 5 minutes. Add roasted tomatoes, garlic, bell peppers and stock and bring to a boil. Reduce the soup to a simmer and cook for about 20 minutes.
Puree soup in batches in a blender (use caution when blending hot liquids), then, if desired, force through a sieve into a clean pot, discarding solids. Stir in basil , cream, if desired, and salt and pepper to taste and simmer 2 minutes. Serve garnished with chopped parsley and creme fraische (we used store bought)
Note: Soup can be made 1 day ahead and colled, uncovered, then chilled, covered. Reheat just before serving. Serves 8
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