We’re Cooking: Roasted Tomato and Red Pepper Soup

 

The first course of our dinner party last weekend was a roasted tomato, red pepper soup with a mixed green salad with pesto vinaigrette.  The salad was a cinch, the vinaigrette is one of my favorites that I make often.  I had never made the soup though, and Gary endured an afternoon of taste testing as we seasoned and stirred to make a delicious, spicy soup. 

Recipe:

Roasted Tomato and Red Pepper Soup
Ingredients:
4 tablespoons olive oil
3 tablespoons balsamic vinegar
5 large beefsteak tomatoes – cut into chunks
1 large red pepper – de-seeded and cut into chunks
1 large red onion – chopped
4 cloves garlic – chopped
5 sundried tomatoes – chopped
1 1/2 cups fresh basil
2 tablespoons fresh parsley
1 teaspoon paprika
1 teaspoon oregano
1 teaspoon thyme
1 teaspoon red pepper flakes
1 bay leaf
Salt and pepper
1 tablespoon tomato paste
1 tablespoon Worcestershire sauce
6 cups chicken stock or vegetable stock
2 cups water
2 tablespoons grated parmesan cheese
Basil pesto and a parmesan twill for garnish

Preparation:
Pre-heat oven to 400 degrees.  Toss the tomatoes and peppers in 2 tablespoons olive oil and 2 tablespoons vinegar.  Season with salt and pepper and pour out on to a baking dish.  Place in the oven and roast for about 30 minutes until the veggies are caramelized, stirring occasionally.  Remove from oven and set aside.  In a large dutch oven heat 2 tablespoons olive oil over medium heat and saute onion and garlic until soft.  Add the tomatoes and peppers, spices, 1/2 of the basil, sundried tomatoes and the bay leaf.  Stir to incorporate.  Add the Worcestershire, additional vinegar and tomato paste, stir to incorporate.  Add the chicken stock and water and 1 teaspoon and pepper, bring to a slow boil, boil for 10 minutes.  Turn heat off.  Remove the bay leaf.  Once cooled slightly begin pureeing in a blender in batches.  As you puree add in the additional fresh basil and parsley.   Add the pureed soup back to the pot over a low heat. Add the cheese. Taste and season with salt and additional pepper to your taste.  The stock and cheese may have enough salt that additional may not be needed.  Keep the soup on a simmer until ready to serve.  Garnish with additional chopped basil and a dollop of basil pesto with a parmesan twill.

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