Made This Recipe? Add Your Photo
I love tomatoes. I grew 20 different types of tomatoes this summer. I also went a little crazy with bell peppers. I came up with this recipe and boy is it good! Grill cheese sandwiches and soup, Oh my gosh!
Veggies for roasting
- 6 lbs fresh tomatoes, any type
- 3 red bell peppers
- 2 yellow bell peppers
- 2 orange bell peppers
- 1 yellow onion
- 1 red onion
- 1 head garlic
- olive oil
- raw sugar
Veggies for saute
- 4 red onions, sliced
- 4 garlic cloves
Ingredients for soup base
- 4 cups low sodium chicken broth
- 2 tablespoons butter
- 2 tablespoons flour
- 1 tablespoon fresh basil
- 1 cup heavy cream
- pecorino cheese, to garnish
- Turn broiler on high, adjust rack to 3 inches. Wash and half all the roasting veggies and place cut side up in deep roasting pan.
- Prepare garlic to roast by cutting off top and slightly exposing each clove and toss in with veggies.
- Drizzle light with olive oil,and sprinkle scantly with raw sugar.
- Place under broiler to roast 20 min or until everything becomes blistered and black.
- You may need to adjust rack and time,or do in batches removing and replacing veggies as needed.
- Discard liquid from pan, pop out garlic clove and puree everything in a blender,this may need to be done in batches as well.
- Set puree aside, I do not strain this I like all the texture and color, but I'm sure you could if you want.
- Warm chicken stock on stovetop.
- Place sliced onion in pan with a small amount of olive oil to caramelize.
- Stir until golden and gooey, add garlic at the very end, so not to burn.
- In a large, heavy bottom soup pot, melt butter and add flour, making a roux, stir and cook until dark brown and aromatic about 10 minute.
- Whisk in the heated chicken stock, when that is mixed add the tomato puree heavy cream and basil.
- Warm slowly and finally add the caramelized onion and garlic.
- Garnish with the picoreno cheese, grated with large grader.
Easy instructions to follow, pretty good flavor but added pepper, dash if chili powder, salt and did strain it: way too chunky and icky and a strange texture. Added half a cup instead of a quarter of whipping cream. Also garnished with creme fraiche as well.
Beautiful soup, albeit a bit fiddly, but I knew that looking at the recipe. Only had red peppers, and did not have pecorino cheese, so substituted with parmesan. Also added a leek to my red onions, simply because I had it. May have burned the roux a bit. But loved the result, as did my husband, who just came back home from a business trip and had it right away. I am sure it's gonna taste even better tomorrow (made a nice, big pot). Thank you!