Friday, October 1, 2010

Roasted Tomato and Red Pepper Soup

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Greetings from the Land of Vikings-

Fall is finally here in MN!! The trees have all turned colors, the temperature has lowered as well...which means 6 months of winter is coming our way soon. Anyhow, I thought about making tomato soup. I love tomato soup, but often find it over priced in restaurants. Therefore, I decided to take the challenge to make this sophisticated and yet so simple to make soup when I saw the tomatoes on sale (probably the last batch from summer). I used recipes from various websites and came up with my own combination.

Ingredients: (Serves 4)
  • 2.5-3 lb of roma tomatoes (or any on sale), quartered
  • 2 red bell peppers, cored and quartered
  • a handful of fresh basil
  • olive oil
  • salt
  • sugar
  • 2 pinches of dried thyme
  • 1 cup of chicken broth (or vegetable broth)
  • 1/4 cup of evaporated milk
  • 5 cloves of garlic skin on
Preheat oven to 425F

Arrange tomatoes, red peppers (cup side down, skin side up), and garlic on a baking sheet and drizzle olive oil and season it with liberal amount of salt and a pinch of sugar and thyme

Roast for 50-60 min until the skins are charred

Let cool for 10' or until they can be handled by hand. Peel of the charred skins of the peppers and tomatoes. squeeze garlic our of skin and throw everything into a blender together with the basil and puree them.

Heat a medium sauce pan and heat up a cup of chicken broth, add in the pureed tomato mixture and stir.

Add in evaporated milk before the soup boils, and stir (boiling will curdle the milk).

Serve soup immediately with warm crusty bread. Top soup with more basil (optional).

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