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Roasted Tomato And Red Pepper Soup   
Recipe Number: 204
Contributor: Azat Aslanyan
Rating: Recipe Unrated
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Serves: 4
Calories Per Serving: NA
Preparation Time: 1-1.5 hours
Difficulty: Easy
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3 medium Red Peppers
6 large Roma Tomatoes
4 cloves Garlic
8 tbsp olive oil
salt and pepper to taste
4 twigs of fresh thyme
4 twigs of fresh rosemary
8 large basil leaves chopped
4 oz of heavy cream
Cooking Instructions:
Cut tomatoes in half lengthwise. Place peppers and tomatoes, cut side up, on large baking sheet. Add garlic cloves, thyme and rosemary twigs to the baking sheet as well. Drizzle half the oil on the tomatoes. Roast on bottom shelf of 450F oven for 45 to 60 minutes or until tender and slightly charred. Let cool for about 30 minutes or until easy to handle. Slip skins off tomatoes.

While the tomatoes are in the oven fire roast on the stove the 3 red peppers. Then remove the charred skin and seeds.

Remove the dried up thyme and rosemary and add everything else to a blender or food processor, puree vegetables with any juices until semi smooth. Return to saucepan and add heave cream and bring it to a boil. Simmer for 15-25 minutes to make it a bit thicker.
Serving Suggestions:

Pour in to the bowl at serving time add a table spoon of Extra Virgin Olive oil to each and basil. Add crutons if you like(I dont) and munch it down
Additional Comments:
makes about 4 servings but if you invite me I can eat all that alone. :)

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