Prep 20 mins
Cook 2 hrs
This is a nice robust and colorful soup - packs a punch and yet has a great taste - nothing better than roasted red peppers and roasted tomatoes.
- 6 large red peppers (approximately 1 1/2 - 2 lbs)
- 3 lbs tomatoes (plum is preferable)
- 8 cups chicken stock
- 3 tablespoons garlic (more or less for your taste)
- 1 teaspoon sun-dried tomato paste
- 1 teaspoon dried basil
- 1⁄2 cup white wine
- 1⁄2 cup onion (shallots or red onion finely chopped)
- 1⁄2 teaspoon red pepper flakes (adjust to taste or omit)
- 1 cup cream (optional)
- 1 teaspoon salt (adjust to your taste)
- 1 teaspoon pepper (fresh ground adjust to taste)
- Pre heat oven to 425 degrees.
- Line 1 cookie sheet with tin foil - wash and cut tomatoes in half, arrange cut side down on cookie sheet, drizzle generously with good extra virgin olive oil, course, kosher or sea salt and a touch of ground pepper - bake until tomato peels have split and developed a nice caramelized texture. Approximately 45 - 60 minutes. Remove from oven and allow to cool, remove tomato skins.
- While the tomatoes are caramelizing in the oven take your red peppers and blacken them over an open gas flame or in the case you do not have gas this can also be accomplished over an electric element simply by allowing the pepper contact with the heating coil till it blackens, or you could also do this on a gas grill. Place blackened peppers in a brown paper bag and allow to cool - I always make sure I have a plastic bag on the outside as the juices from the peppers will soak through as they cool. Once cooled remove skins, tops, ribs and seeds. Do not wash.
- In a large soup pot add 1 tbsp olive oil add onions, garlic and sauté till onions appear clear. Add chicken stock, white wine, tomato paste, basil, tomatoes and peppers. Allow to cook for approximately 30 minutes. If you have a hand held blender, puree until a creamy texture is accomplished, or you can do this in a blender a few cups at a time being very careful not to over crowd the blender as the top will pop off with the heat. Return the pureed mixture back to the pot add pepper flakes and reduce over medium heat for 10 minutes - if desired add cream and serve!
Excellent Soup! It was very easy, rich in flavor and I loved it. I followed the recipe exactly except for one thing. I added a bit more garlic and I roasted 1/2 of the garlic. I thought the combo of 1/2 roasted and 1/2 not was really good.
Otherwise, followed it exactly. I did add the cream which you listed as optional which was really good. Some fresh basil as a garnish and it was perfect.
Thx for a great recipe.
My fondness for roasted vegetables, particularly red peppers is easy to see in my reviews so no surprise that the moment I noticed this recipe it went right into the must try cookbook. A large bag of farm fresh tomatoes just delivered created the perfect opportunity to enjoy this creation. I made three adjustments both of which I think worked well for me. First I doubled the garlic and roasted it along with the tomatoes. Roasted garlic has a much sweeter, much milder flavor that worked well with the other vegetables. Similarly I roasted the peppers as well which more of a slow roasted flavor and made them even easier to peel. My third change was that I discovered my white wine was not up to snuff. Since poor ingredients lead to poor results, decided that additional broth would be a better choice. The time involved at glance makes this appear to be a little fussy, but that is not at all the case as it is easy to do other things. Moreover the results make this well worth the wait. I loved how the slightly spicy note acted to enhance the sweetness of the tomatoes and peppers and the way everything blended together. A little shaved soy mozzarella and a bowl of this chased the fall blahs away. Thanks. Made for Potluck Tag.