ROASTED PEPPER & TOMATO SOUP

Roasted Pepper & Tomato Soup image

Number Of Ingredients 12

Previous Next

2 tablespoons Olive Oil
3 Bell Peppers
1 Cubanelle Pepper
4 Roma or Heirloom Tomatoes, chopped
1/2 cup Grape Tomatoes, halved
1/2 cup Onion, chopped
4 cloves Garlic, minced
1 tablespoon Dried Basil
1/4 teaspoon Cayenne Pepper
1/4 teaspoon White Pepper
1 teaspoon Salt
1/2 teaspoon Freshly Ground Black Pepper

Steps:

-Set your oven to Broil. Roast all the peppers in a pan, turning every 3-4 minutes depending on your oven. You want them to blister as this makes peeling the skin easier. Be careful not to burn them too much, always keep an eye on food when it's in the broiler. Once all sides are blistered, remove from oven and place in a bowl and cover with foil and set aside, letting them 'self steam' for at least 20 minutes.
-Heat sauté pan over medium low heat and add the tomatoes, onion, basil, and sauté for 10 minutes. Then add the garlic, white pepper and cayenne and sauté for another 3-4 minutes. Be careful not to burn the garlic. Remove from heat.
-Check to see if peppers are ready to be peeled by seeing if the skin comes off easily, if it does peel all the peppers. If they are not ready cover and let sit longer.
-Once they are all peeled, place the peppers and tomato mixture in a blender and purée until smooth. Taste and add more salt if needed. If it is too thick, add a splash of vegetable or chicken stock.
-Serve warm (I heat mine on the stove in a saucepan) when serving top with a few drizzles of a good olive oil , a spoonful of sour cream and some more basil. Enjoy!