Sunday, February 13, 2011

Roasted Red Pepper and Tomato Soup

I was walking through Superstore and saw a bag of 4 red peppers on sale for $2.29. I should have bought 2 bags at that price. That was the inspiration for this soup.

Red peppers are awesome, but they are even better when they are roasted. It's like the flavour is increased 10 fold when they are roasted.

The stars of the show

3 Red Peppers
3 Tomatoes
1 Litre Chicken Stock (or Vegetable Stock)
1 Onion
3 Cloves of Garlic
2 Tbsp of Olive Oil
1 Tbsp of Thyme
1 Tbsp of Basil
1 Tbsp of Oregano
1 Tsp of Smoked Paprika (optional - if you got it)
1 Tsp of Chili Flakes (if you like a little heat)

Cut the red peppers in half and remove the core and seeds. Roast at 425 degrees for about 15 minutes or until the peppers turn black. You want the peppers to turn black. The blacker the better. It's just the skin that turns black and they get removed.

After the red peppers come out of the the oven, immediately put them in a bowl and cover with plastic wrap. Let them sit in the bowl while the tomatoes are roasting. After about 15 mins or so, remove the plastic wrap and peel the blackened skins off the peppers.

I used Hot House tomatoes that were pretty big so I cut them into quarters. If you are using smaller tomatoes, you can cut them in half. Coat them in olive oil and put them on the same baking sheet and season with salt and pepper.

This where the pictures end, but the rest is simple:

  • In a pot, saute some an onion and the garlic in a some olive oil until they are soft, but not brown, about 5-7 minutes
  • Add the red peppers and the tomatoes to the pot
  • Add the litre of stock and simmer for about 15 minutes
  • At this point the soup is ready to be blended. You can either use a stick blender or a regular blender. If you are using a regular blender, blend the soup in batches. Only fill the blender about 1/3 of the way full. Put the cover on, and hold it in place with a dish cloth. The hot soup in the blender could cause it to come off
  • After the soup has been blender, put it through a strainer or a sieve. This will get rid the skins, seeds, pulp from the tomatoes, and also give it a nice smooth texture.

You can garnish this soup with some fresh basil, parmesan cheese, creme fraiche or sour cream.

This recipe produced about 4 bowls of soup.

1 comment:

  1. sweet, this one looks like a better recipe than mine. i just went for it on a whim one day but I roasted the carrots, onions, celery, and garlic in with the peppers and made a blended soup of that without adding any stock...also should have strained it. hah. it turned out ok but yours seems more on the mark. the next time i just cut out the peppers and made vegetable stock.


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