Tuesday, January 20, 2009

Roasted Red Pepper and Tomato Soup

Hi, I got a request to post the recipe for the soup I made for the girls today. I got the recipe from epicurious.com and altered it as usual. I omitted serving the soup with a dollop of ricotta cheese.

Roasted Tomato and Red Bell Pepper Soup
Bon App├ętit August 1997

2 1/4 pounds tomatoes, halved lengthwise
2 large red bell peppers, quartered, seeded
1 onion, cut into thin wedges
4 large garlic cloves, peeled
2 tablespoons olive oil (preferably extra-virgin)
1 teaspoon fresh thyme leaves or 1/2 teaspoon dried
2 cups (about) water
1 cup whole milk

Preheat oven to 450°F.
Arrange tomatoes (cut side up), bell peppers, onion and garlic cloves on large baking sheet. Drizzle oil over; sprinkle generously with salt and pepper.
2 of 2
Roasted Tomato and Red Bell Pepper Soup (continued)
Roast vegetables until brown and tender, turning peppers and onion occasionally, about 40 minutes. Remove from oven. Cool.
Transfer vegetables and any accumulated juices to processor.
Add thyme leaves. Puree soup, gradually adding enough water to thin soup to desired consistency. Chill until cold, about 3 hours. (Can be prepared 1 day ahead. Cover and keep refrigerated. If soup becomes too thick, thin with water to desired consistency.)
Ladle soup into bowls.

1 comment:

shara said...

Yum! That sounds wonderful!! I am going to give it a try this weekend!