"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Roasted Red Pepper and Tomato Soup Recipe

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This recipe for Roasted Red Pepper and Tomato Soup, by , is from Cindy's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Cindy Davenport

Category:
Category:

Ingredients:  
Ingredients:  
8 or 9 tomatoes, cored and quartered
3 red bell peppers, seeded and quartered
2 small yellow onions, cut into wedges
6 cloves garlic, unpeeled
5 cups vegetable or chicken broth
1/4 teaspoon smoked paprika
1/2 teaspoon cayenne pepper
Salt and pepper, to taste
Olive oil

Directions:
Directions:
Preheat oven to 375 degrees with two racks placed in the middle of the oven.

Grease 2 (preferably rimmed) baking sheets. Place tomatoes, skin side down, on one of them.

Toss the onions and red peppers lightly with olive oil. Place on the other baking sheet, with the red peppers skin side down. Place the unpeeled garlic on the sheet too.

Bake for 45 minutes.

Heat your vegetable or chicken broth on medium-high heat. Peel your garlic and toss it in. Add roasted vegetables and simmer for ten minutes.

Puree the soup using an immersion blender or transfer the soup to a blender, several cups at a time.

Number Of Servings:
Number Of Servings:
12 cups

 

 

 

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