Cream of Roasted Red Pepper ‘n Tomato Soup
Whether you choose to make the original recipe this soup was inspired by or go with my adaptation using roasted red bell peppers, promise yourself you will try it! The ingredients are the purest, the taste is the freshest- make it once and you’ll be hooked! Impress the picky veggie eaters in your house or serve this aromatic and velvety-textured soup at your next company dinner for simple elegance at its best!
Recipe adapted from: Cream of Fresh Tomato Soup by Ina Garten, The Barefoot Contessa’s “Back to Basics,” The Food Network, 2008
Recipe adapted from: Cream of Fresh Tomato Soup by Ina Garten, The Barefoot Contessa’s “Back to Basics,” The Food Network, 2008
Servings: 4 to 6
Ingredients
- Olive oil spray I love the Misto!
- 3 red bell peppers quartered, seeded and roasted
- Brown paper lunch bag
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- 2 tablespoons olive oil
- 2 medium sweet onions such as Vidalia
- 2 large carrots peeled and chopped
- 2 cloves garlic minced
- 3 pounds vine-ripened tomatoes coarsely chopped
- 1 tablespoon tomato paste
- 1/2 cup chopped fresh basil leaves
- 3 cups chicken or vegetable stock or broth homemade if possible
- 1 tablespoon kosher salt
- 1 to 2 teaspoons freshly ground black pepper
- 1 bay leaf
- 2 teaspoons honey optional
- 3/4 cup heavy cream half ‘n half or plain Greek yogurt
- Additional basil sprigs for garnish optional
Instructions
- Roast peppers: preheat oven to 425 degrees F. Lightly coat a baking sheet with olive oil spray. Place peppers on baking sheet, skin-side up. Lightly coat peppers with olive oil spray. (or drizzle with olive oil) Roast peppers for about 15 minutes until skins are blistered and lightly charred. Immediately place peppers in a paper bag; close tightly. Allow peppers to cool for about 10 minutes; remove from bag. With your fingers, peel off skins and discard. Coarsely chop peppers.
- Soup: in a Dutch oven or medium stockpot, heat oil over medium-low heat. Sauté onions and carrots for about 10 minutes or until tender. Stir in garlic; continue sautéing for 1 minute.
- Stir in roasted peppers, tomatoes, tomato paste, basil, stock or broth, salt, pepper and bay leaf. Bring soup just to a boil; simmer, uncovered, for about 35 minutes or until the tomatoes and peppers are very soft. Remove bay leaf. Taste; adjust seasonings. If a sweeter taste is desired, stir in the honey.
- Stir in the heavy cream, half ‘n half or plain Greek yogurt; remove from heat. Carefully, process soup through a food mill; discard any remaining pulp and seeds. Garnish with fresh basil sprigs. (optional)
Notes
Make Ahead and Storage Tips: soup may be made up to 2 days ahead. Either serve chilled or heat over low setting just until warmed through. (to prevent curdling) Freezing is not recommended.
If you don’t have a food mill, place a large strainer over a large bowl and press soup through with the back of a spoon. Proceed as above.
The original recipe, Cream of Fresh Tomato Soup by Ina Garten calls for heavy cream. If you prefer to reduce the calories and fat, either half ‘n half or plain Greek yogurt would be a healthier and tasty alternative.
Delicious served with a crusty bread, crostini or Homemade Crispy Pita Chips.
