Roasted Tomato & Red Pepper Soup
I found this soup recipe online. It was originally published in an article in Vegetarian Times called The Superfoods Recipes. I'm pleased to know its a superfood, but it also happens to be delicious to eat and easy to make. We're getting out of the tomato season now, but if you happen to have some tomatoes left this is a great use for them.
2-1/4 lbs. ripe tomatoes, halved lengthwise
2 large sweet red peppers, quartered, seeded
1 onion, cut into thin wedges
4 large cloves garlic, peeled
2 teaspoons extra virgin olive oil
1 tablespoon chopped fresh basil
1 teaspoon fresh thyme leaves or 1/4 tsp. dried thyme
2 cups chicken broth or vegetable stock
Salt and freshly ground black pepper to taste
1.Preheat oven to 450° F.
2.Arrange tomatoes, flesh side up, bell peppers, onion and garlic on large baking sheet.
3.Drizzle oil over; sprinkle generously with salt and pepper.
4.Roast until brown and tender, turning peppers and onion occasionally, about 40 minutes.
5.Remove from oven; let cool.
6.Transfer vegetables and any juices to food processor or blender.
7.Add basil and thyme leaves.
8.Puree soup in food processor or blender, gradually adding enough stock to thin soup to desired consistency.
9.Return soup to pan, and heat through, stirring occasionally.
10. Good with a dollop of sour cream on top.
2-1/4 lbs. ripe tomatoes, halved lengthwise
2 large sweet red peppers, quartered, seeded
1 onion, cut into thin wedges
4 large cloves garlic, peeled
2 teaspoons extra virgin olive oil
1 tablespoon chopped fresh basil
1 teaspoon fresh thyme leaves or 1/4 tsp. dried thyme
2 cups chicken broth or vegetable stock
Salt and freshly ground black pepper to taste
1.Preheat oven to 450° F.
2.Arrange tomatoes, flesh side up, bell peppers, onion and garlic on large baking sheet.
3.Drizzle oil over; sprinkle generously with salt and pepper.
4.Roast until brown and tender, turning peppers and onion occasionally, about 40 minutes.
5.Remove from oven; let cool.
6.Transfer vegetables and any juices to food processor or blender.
7.Add basil and thyme leaves.
8.Puree soup in food processor or blender, gradually adding enough stock to thin soup to desired consistency.
9.Return soup to pan, and heat through, stirring occasionally.
10. Good with a dollop of sour cream on top.
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