How to make fire roasted red pepper and tomato soup

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Wash and cut plum tomatoes in half and place into a well oiled roasting pan. Sprinkle with salt, pepper, granulated garlic and fresh dried basil.

Bake for 1 hour at 350f, shake pan slightly every 30 minutes to loosen tomatoes from bottom the of pan. Bake another hour at 300f, repeat shaking pan every 30 minutes.

While the tomatoes are roasting.... Add 2 tbls of olive oil to stock pot, diced shallot and chopped garlic. Let this sit. We will sauté this later. Time to fire the peppers.

2 ways to "fire" the peppers. Summer; outside on a gas grill. Winter; indoor gas range with the exhaust turned on. Be sure to use a pair of cooking tongs when turning the peppers on the open flame.

I used a cast iron open grate trivet to fire roast my peppers. Turn the peppers often to make sure they are burnt evenly. Don't be afraid of burning the peppers, this is what we want to do here.

The one in the front left is done. The burnt pepper skins will be removed later to expose the delicious roasted pepper taste.

Place all the roasted peppers in a bowl and cover with plastic wrap or dinner plate on top of the bowl and let rest 15 minutes. This allows the pepper to cook, & makes the skins easier to remove.

Set aside for 15 minutes.

Time to remove the skins. Do this over a sink with the cold water running. This also helps with removing the skins.

Just rub your thumbs over the pepper and the skins easily rub off. If there are some stubborn spots, use a paring knife to help remove tough and unburnt skins.

Continue to do this until all black burnt skins are moved. Remove all unburnt skins too.

Finished, complete all 4 peppers.

Use a knife to cut peppers in half and remove the tops and spines. Rinse over the sink to remove seeds. Cut into pieces and place back into bowl and set aside.

After two hours, the tomatoes are done! I like to put them through a food mill. This completely removes the tomato skins.

Place all the tomatoes in the food mill and crank!

You can skip this part if you like. Later, the emmersion blender will purée the soup but won't totally purée the tough tomato skins. The tomato skins can be tossed away. Set the tomato sauce aside.

Sauté the shallots and garlic in olive oil, until the shallots lose their color, this will only take few minutes.

Add the cleaned and cut fire roasted peppers to the stock pot.

Add the fresh oven roasted tomato sauce and half can of tomato paste to the stock pot.

Add 1 quart chicken stock to the pot.

Stir all that goodness together.

Bring to a boil, reduce to low, cover and simmer for 30 minutes.

30 minutes later.... Time to blend.

Blend! Blend until completely smooth.

Blend until there are no visible food pieces floating about.

Add a 1/2 cup heavy cream and 1 heavy tbls of sugar. Salt to taste.

Blend again.

Ready! Serve with croutons and shaved cheese. Asiago, Manchego or Piave are fantastic choices of cheese to top this delicious soup!


Watch the video: Roasted Red Pepper and Tomato Soup Vegan, Gluten Free, Super Tasty!

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