Roasted Pepper Tomato Basil Soup
Servings 4 servings
Ingredients
- 4 large Jimmy Nardello, Corno di Toro sweet red peppers (or 3 red bell peppers) sliced lengthwise, seeds/pod removed
- 1/2 yellow onion sliced
- 1 lb fresh, ripe tomatoes sliced in half (I used Campari)
- 3 cloves of garlic crushed
- 1/2 t Kosher salt
- a few shakes black pepper
- 1/4 cup fresh basil leaves (or 1 teaspoon dried basil)
- 1 t dried oregano
- 1 cup vegetable broth
- salt/pepper to taste
Instructions
- Preheat oven to ROAST setting 400 degrees (convection) or 425 degrees. On a baking tray (unlined is fine), place all of the peppers with skin side up and tomato halves with cut side up. Place the garlic cloves into 4 of the tomato halves, into the juicy/seedy part. Place the onion slices also on the tray. Sprinkle with kosher salt and a light shake of black pepper. Roast for 15-20 minutes, until the pepper skins are bubbling a bit and the tomatoes/garlic are softened. Allow them all to cool to room temperature–about 10 minutes.
- Place the peppers, garlic, tomatoes, onions (and any juice that is on the baking mat) into a large saucepan. Add broth, basil and oregano into the mixture. Simmer for 20-30. Allow to cool a bit before the next step.
- Place simmered soup mixture into a high-speed blender. Blend until smooth and creamy. Add salt and black pepper to taste.