Roasted Tomato and Red Pepper Soup
This is fabulous! I’ve been meaning to try making this from scratch for ages. It was worth the wait.
I found a number of variations online, but you don’t need to go fancy for this soup. A special thanks to Dennis Caswell for the recipe on his Rock ‘N Roll Kitchen blog. You know, I just love the Internet. 15 years ago, who would think that anyone with 1/2 a brain and a computer could easily find recipes shared by a complete stranger living in Great Britain?
Here’s how I made it:
That’s a bit over a pound of tomatoes and closer to 2 lbs of red peppers.
I just sliced the tomatoes in half, seeded and halved the peppers, halved one onion, and peeled 6-8 cloves of garlic. I then rubbed them with olive oil and sprinkled with dried basil.
I started them off at 275 degrees, but it was slow going, so I upped it to 400 at the end. Different recipes give different temperatures and lengths of time, but figure 20-45 minutes depending. In the end, you want them to look like this:
Well, it is a little hard to tell in this picture. And, FYI – I flipped the tomatoes part-way through. But, you basically want the skins split and wrinkled on the red veggies, and it is fine if they get a bit charred.
Next, I peeled off the really tough outer layer of the onion halves. The garlic was a bit tough, too but it ended up not causing an problem with the soup’s texture. however, next time I will roast the garlic with the skin still on and then peel.
I then put the roasted veggies in a pot with 3 cups of puoltry/veggie stock.* I think it was three cups – perhaps 3 1/2. I know I have three cups left:
Well, lets go for 3 cups and add more if you want a thinner texture. I used 8 cups of water when I made the stock that morning but seemed to lose more liquid than usual. See below for how I made the stock.
The final step was to use my handy-dandy new immersion blender and puree the whole lot right in the pot. You can also put part of the stock and the veggies into a regular blender and then add back to the rest of the stock. Then, I seasoned with salt and freshly ground pepper. heated it up, and that was it! I hear it freezes well, but I think we will be eating it all in a short time.
So, there it is. A lovely soup. It would be great served chilled in the summer, also. Now I want to try the variation I found called: “Roasted Red Pepper Tomato Soup With Onions, Garlic, Garbanzo Beans & Oh Why Not? Artichokes” Click HERE to see the recipe on the blog Farmgirl Fare.
*And, for the stock: from the freezer, the neck and innards from one turkey and one chicken, three corncobs (Just pop them into the freezer after you eat the kernels off – the BEST for stock!) a handful of asparagus stems, and, from the fridge, some leftover raw kale, a stick of celery, a carrot or two, half and onion, a bay leaf, and…probably a few cloves of garlic – I can’t remember. Into the pressure cooker with 8 cups of water it went for 30 minutes after it came to pressure. NOTE: you can use whatever you want – more poultry parts, just veggies, whatever. However, I highly recommend corn cobs in all stock. They add a great flavor!
So, that’s it for now. Thanks for reading. 🙂