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.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

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

My Personal Notes

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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.

That's it — enjoy your meal!

Summer Roasted Tomatoes And Peppers Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions