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Roasted Tomato and Sweet Pepper Soup Recipe

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This recipe for Roasted Tomato and Sweet Pepper Soup is from Shipley Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 ½ pounds of tomatoes (mixture of beefsteak, plum, cherry, vine)
2 red bell peppers
6 cloves of garlic, peeled
2 small sweet onions, sliced
olive oil
salt & pepper
1 qt chicken stock
2 bay leaves
4 T butter
½ C basil (if fresh—wash, dry and chop)
¾ C heavy cream
Directions:
Directions:
1. Preheat oven: 450’
2. Wash, core and cut the tomatoes into halves. Wash and seed the peppers and cut into halves
3. Spread the tomatoes, cherry tomatoes for the garnish, peppers, garlic and onions onto a baking tray.
4. Drizzle with ½ C olive oil, salt and pepper.
5. Roast for 20 minutes until they are caramelized
6. Remove the tray from the oven and transfer all to a larger stock pot (put aside the garnish cherry tomatoes)
7. Add ¾ of the chicken stock, bay leaves and butter.
8. Bring to a boil, reduce heat and simmer for 15-20 minutes; until liquid is reduced by a third.
9. Add the basil leaves.
10. Use an immersion blender to puree the soup till smooth.
11. Return soup to low heat, add cream and extra chicken stock as needed.
12. Season to taste
13. Garnish in bowl with 3 or 4 roasted cherry tomatoes and a splash of cream
Personal Notes:
Personal Notes:
This recipe is based on a Food Network recipe. Trial and taste led to this recipe.
Aunt Celeste

 

 

 

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