We are fully stocked with local red peppers and tomatoes. We also have an abundance of potted herbs and fresh cut herbs. Come and pick up everything you need for this delicious Roasted Red Pepper and Tomato Soup.
Roasting intensifies the sweet pepper and tomato flavours and creates a wonderful aroma during cooking. This soup is delicious served hot, at room temperature or even chilled. This recipe calls for dried herbs, but fresh herbs can be substituted.
3 sweet red peppers, quartered
3 tomatoes, halved
5 large cloves garlic, peeled
1 large onion, cut in wedges
2 tbsp. olive oil
1/2 tsp salt
1/2 tsp dried thyme
1/2 tsp rosemary
1/2 tsp basil
1/4 tsp pepper
3 cups chicken or vegetable broth
2 tbsp. balsamic vinegar
Garnish – Sour cream and fresh basil leaves
Place peppers and tomatoes, cut side up, on large foil-lined baking sheet; add garlic and onion. In small bowl, combine oil, salt, thyme, rosemary, basil and pepper; brush over vegetables. Roast on bottom rack of 450°F (230°C) oven for 50 to 60 minutes or until tender and slightly charred. Let cool for 30 minutes or until cool enough to handle. Slip skins off peppers and tomatoes. In blender or food processor, in batches, purée vegetables with any juices and some of the broth until smooth. Transfer to large saucepan; add vinegar and any remaining broth. Serve at room temperature or heat until hot. Garnish each serving with swirl of sour cream and basil leaves.
Protein: 3 grams Fat: 5 grams Carbohydrate: 13 grams Calories: 109 Fibre: 2 grams Sodium: 650 mg
Recipe and image compliments of foodlandontario.ca