Summer Roasted Tomatoes And Peppers Soup Recipe

Name: Summer Roasted Tomatoes And Peppers Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound (3/4-1 pound) of peppers, halved, seeded, cored, roasted; 1 can (28 ounces) San Marzano whole tomatoes; 3 pounds plum, yellow and red grape tomatoes, roasted; 1 Vidalia onion rough chopped; 3 shallots rough chopped; 8 cloves garlic rough chopped or 1 head roasted garlic cloves; 1/4 teaspoon hot red pepper flakes; 2 tablespoons EVOO; 2 tablespoons unsalted butter; 2 cups basil, packed; 1 teaspoon fresh thyme leaves; 1 teaspoon fresh rosemary, chopped; 32 ounces chicken stock or broth; 8 basil leaves for garnish; 1 slice crispy pancetta per serving crumbled; 5-6 tablespoons extra EVOO for roasting tomatoes and peppers; Salt and pepper

Servings: persons

1 pound (3/4-1 pound) of peppers, halved, seeded, cored, roasted
1 can (28 ounces) San Marzano whole tomatoes
3 pounds plum, yellow and red grape tomatoes, roasted
1 Vidalia onion rough chopped
3 shallots rough chopped
8 cloves garlic rough chopped or 1 head roasted garlic cloves
1/4 teaspoon hot red pepper flakes
2 tablespoons EVOO
2 tablespoons unsalted butter
2 cups basil, packed
1 teaspoon fresh thyme leaves
1 teaspoon fresh rosemary, chopped
32 ounces chicken stock or broth
8 basil leaves for garnish
1 slice crispy pancetta per serving crumbled
5-6 tablespoons extra EVOO for roasting tomatoes and peppers
Salt and pepper

1
Toss tomatoes with 2-3 tablespoons EVOO, salt and pepper, roast in 375u00b0 for about 25 minutes. Use another baking sheet to roast peppers (or broil), toss with 2 tablespoons EVOO, salt and pepper, broil until lightly charred. I don't bother removing skins as the whole pot of soup is pureed and put through a food mill
2
In a large soup pot over medium heat saute the onions and garlic in 2 tablespoons of olive oil, butter, and red pepper flakes for 10 minutes, until the onions start to brown. Add a touch of red wine to deglaze, canned tomatoes, basil, thyme, and chicken stock. Add the oven-roasted tomatoes and peppers, including the liquid on the baking sheet. Bring to a boil and simmer uncovered for 35-50 minutes. Use a stick blender to puree the contents of the pot and strain through a food mill. Taste for seasonings and serve hot with a dollop of Pesto and crispy pancetta.
3
Pesto is an optional garnish as is the crispy pancetta. Crispy prosciutto and bacon can be substituted.

654

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1 pound (3/4-1 pound) of peppers, halved, seeded, cored, roasted, 1 can (28 ounces) San Marzano whole tomatoes, 3 pounds plum, yellow and red grape tomatoes, roasted, 1 Vidalia onion rough chopped, and more.

Yes, Summer Roasted Tomatoes And Peppers Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Summer Roasted Tomatoes And Peppers Soup

How did you like this recipe?

Frequently Asked Questions