Roasted Red Pepper and Tomato Soup

Roasted Red Pepper and Tomato Soup

AuthorJulie

4 red bell peppers
canola or olive oil, for cooking
1 onion, peeled and chopped
2-3 garlic cloves, crushed
1/2 tsp. thyme
1 14 oz (398 mL) can diced or whole tomatoes, undrained
1 L chicken or vegetable stock
1/4-1/2 cup half and half or light sour cream (optional)
salt and pepper to taste
extra sour cream, for serving (optional)

1

Cut red peppers in half lengthwise; pull out the seeds and membranes. Place cut side down on a baking sheet that has been lined with foil. Roast at 450°F or broil on high for about 30 minutes (less under the broiler), until blackened and blistered, rotating the sheet if necessary for them to cook evenly.

2

Remove from the sheet and place in a bowl; cover with the foil or a plate and let cool. When cool enough to handle, peel off the skins and discard them, dropping the peppers back into the bowl.

3

In a large saucepan or Dutch oven, heat a drizzle of oil over medium-high heat and sauté the onion for 5 minutes, or until soft. Add the garlic and cook for another minute, add the thyme, tomatoes and chicken stock and bring to a simmer; add the red peppers along with any juices that have accumulated in the bowl and cook for about 20 minutes.

4

Turn the heat down to low and add the cream, salt and pepper. Puree with a hand-held immersion blender or transfer to a blender in batches and pulse until smooth. Heat through, adjust the seasoning and serve warm. If you like, top each bowl with a small dollop of sour cream, and run a bamboo skewer through it to create a teardrop shape.

5

Serves 6.

Category

Ingredients

 4 red bell peppers
 canola or olive oil, for cooking
 1 onion, peeled and chopped
 2-3 garlic cloves, crushed
 1/2 tsp. thyme
 1 14 oz (398 mL) can diced or whole tomatoes, undrained
 1 L chicken or vegetable stock
 1/4-1/2 cup half and half or light sour cream (optional)
 salt and pepper to taste
 extra sour cream, for serving (optional)

Directions

1

Cut red peppers in half lengthwise; pull out the seeds and membranes. Place cut side down on a baking sheet that has been lined with foil. Roast at 450°F or broil on high for about 30 minutes (less under the broiler), until blackened and blistered, rotating the sheet if necessary for them to cook evenly.

2

Remove from the sheet and place in a bowl; cover with the foil or a plate and let cool. When cool enough to handle, peel off the skins and discard them, dropping the peppers back into the bowl.

3

In a large saucepan or Dutch oven, heat a drizzle of oil over medium-high heat and sauté the onion for 5 minutes, or until soft. Add the garlic and cook for another minute, add the thyme, tomatoes and chicken stock and bring to a simmer; add the red peppers along with any juices that have accumulated in the bowl and cook for about 20 minutes.

4

Turn the heat down to low and add the cream, salt and pepper. Puree with a hand-held immersion blender or transfer to a blender in batches and pulse until smooth. Heat through, adjust the seasoning and serve warm. If you like, top each bowl with a small dollop of sour cream, and run a bamboo skewer through it to create a teardrop shape.

5

Serves 6.

Roasted Red Pepper and Tomato Soup
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