Fresh Roasted Tomato and Pepper Soup

Fresh Roasted Tomato and Pepper Soup Recipe from California

Region / culture: California | Preparation time: 30 minutes | Cooking time: 1 hour | Servings: 6

Introduction

Fresh Roasted Tomato and Pepper Soup is a delicious and hearty soup that is perfect for any time of year. This recipe combines the rich flavors of fresh tomatoes, bell peppers, onions, and garlic to create a comforting and satisfying dish.

History

This recipe has its roots in traditional Mediterranean cuisine, where roasted vegetables are often used to create flavorful and nutritious dishes. The combination of roasted tomatoes and peppers gives this soup a unique and robust flavor that is sure to please your taste buds.

Ingredients

Veggies for sauté

4 red onions, sliced
4 garlic cloves

Soup base

4 cup low sodium chicken broth
2 tbsp butter
2 tbsp flour
1 tbsp fresh basil
1 cup heavy cream
pecorino cheese, to garnish

How to prepare

Turn the broiler on high and adjust the rack to 3 inches.
Wash and halve all the roasting veggies, then place them cut side up in a deep roasting pan.
Prepare the garlic for roasting by cutting off the top and slightly exposing each clove, then toss them in with the veggies.
Drizzle a light amount of olive oil over the veggies and sprinkle them sparingly with raw sugar.
Place the pan under the broiler and roast for 20 minutes, or until everything becomes blistered and black.
You may need to adjust the rack and time, or do it in batches by removing and replacing the veggies as needed.
Discard the liquid from the pan and pop out the garlic cloves. Puree everything in a blender. You may need to do this in batches as well.
Set the puree aside. I do not strain it as I like the texture and color, but you can strain it if desired.
Warm the chicken stock on the stovetop.
Place the sliced onion in a pan with a small amount of olive oil to caramelize.
Stir until the onion turns golden and gooey, then add the garlic at the very end to avoid burning it.
In a large, heavy-bottomed soup pot, melt the butter and add the flour to make a roux. Stir and cook until it turns dark brown and aromatic, about 10 minutes.
Whisk in the heated chicken stock. Once it is mixed, add the tomato puree, heavy cream, and basil.
Warm the mixture slowly and finally add the caramelized onion and garlic.
Garnish with grated pecorino cheese using a large grater.

Variations

Add a pinch of red pepper flakes for a spicy kick.
Use different colored bell peppers for a visually appealing presentation.
Top with fresh herbs like parsley or chives for added flavor.

Cooking Tips & Tricks

Make sure to adjust the rack in your oven to ensure that the vegetables are roasted evenly.

- Be careful not to burn the garlic when caramelizing the onions.

- Feel free to customize this recipe by adding your favorite herbs and spices for extra flavor.

Serving Suggestions

Serve this soup hot with a side of crusty bread or a fresh salad for a complete and satisfying meal.

Cooking Techniques

Roasting the vegetables adds depth and flavor to the soup.

- Caramelizing the onions adds a sweet and savory element to the dish.

Ingredient Substitutions

Use vegetable broth instead of chicken broth for a vegetarian option.

- Substitute coconut milk for heavy cream for a dairy-free alternative.

Make Ahead Tips

This soup can be made ahead of time and stored in the refrigerator for up to 3 days.

- Reheat on the stovetop or in the microwave before serving.

Presentation Ideas

Garnish with a drizzle of olive oil and a sprinkle of fresh herbs. - Serve in individual bowls with a dollop of sour cream or Greek yogurt on top.

Pairing Recommendations

Pair this soup with a crisp white wine like Sauvignon Blanc or a light red wine like Pinot Noir.

- Serve with a side of garlic bread or a grilled cheese sandwich for a comforting and satisfying meal.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days.

- Reheat on the stovetop over low heat, stirring occasionally, until heated through.

Nutrition Information

Calories per serving

250

Carbohydrates

- Total Carbohydrates: 28g

- Dietary Fiber: 5g

- Sugars: 15g

Fats

- Total Fat: 14g

- Saturated Fat: 7g

- Trans Fat: 0g

Proteins

- Protein: 5g

Vitamins and minerals

Vitamin A: 35%

- Vitamin C: 180%

- Calcium: 10%

- Iron: 15%

Alergens

Contains dairy (butter, heavy cream, cheese)

Summary

This Fresh Roasted Tomato and Pepper Soup is a nutritious and delicious dish that is rich in vitamins and minerals. It is a great source of Vitamin C and Vitamin A, making it a healthy choice for any meal.

Summary

Fresh Roasted Tomato and Pepper Soup is a flavorful and nutritious dish that is perfect for any occasion. With its rich flavors and hearty ingredients, this soup is sure to become a favorite in your household. Enjoy!

How did I get this recipe?

I can still remember the exact moment I stumbled upon this recipe for Fresh Roasted Tomato and Pepper Soup. It was a warm summer day, and I was visiting my dear friend Maria in her beautiful garden. As we sat at her outdoor table sipping on iced tea, she reached over and plucked a ripe, juicy tomato from the vine and handed it to me.

"Try this, my dear," she said with a smile. "It's the most delicious tomato you'll ever taste."

And she was right. The tomato was bursting with flavor, so sweet and tangy that it made my taste buds dance. Maria then proceeded to show me her simple yet incredible recipe for Fresh Roasted Tomato and Pepper Soup.

First, we gathered a variety of ripe tomatoes, red bell peppers, onions, and garlic from her garden. Maria explained that using fresh, locally grown ingredients was key to making the soup truly exceptional. She then showed me how to roast the tomatoes and peppers in the oven until they were charred and caramelized, bringing out their natural sweetness.

As the vegetables roasted, Maria shared with me the story of how she had learned this recipe from her own grandmother many years ago. She told me that her grandmother had passed it down to her, just as Maria was now passing it down to me.

Once the tomatoes and peppers were roasted to perfection, we peeled off their skins and pureed them in a blender until smooth. Maria then sautéed onions and garlic in a pot until they were fragrant and golden brown, before adding the pureed tomatoes and peppers to the mix.

To deepen the flavors, Maria stirred in a splash of balsamic vinegar, a sprinkle of sugar, and a pinch of salt and pepper. She let the soup simmer on the stove for a while, allowing all the flavors to meld together and create a rich, velvety texture.

Finally, Maria ladled the soup into bowls and garnished each one with a dollop of creamy Greek yogurt, a sprinkle of fresh herbs, and a drizzle of extra virgin olive oil. The soup was a vibrant shade of red, with a tantalizing aroma that made my mouth water.

As I took my first spoonful, I was transported to a place of pure bliss. The soup was a symphony of flavors – sweet, tangy, and savory all at once. The roasted tomatoes and peppers lent a smoky depth to the dish, while the onions and garlic added a rich earthiness. The balsamic vinegar and sugar balanced out the acidity of the tomatoes, creating a harmonious blend of tastes that danced on my palate.

As I savored each spoonful, I felt a deep sense of gratitude towards Maria for sharing this recipe with me. It was not just a soup, but a piece of her family history, a culinary legacy that had been passed down through generations.

Since that day in Maria's garden, I have made Fresh Roasted Tomato and Pepper Soup countless times, each batch eliciting the same sense of joy and nostalgia. I have shared the recipe with friends and family, who have all marveled at its simplicity and deliciousness.

And now, as I sit in my own kitchen, preparing a pot of this soup for dinner, I can't help but smile as I think of Maria and her grandmother, and the timeless tradition of sharing good food and good memories with loved ones. The recipe may have originated from a chance encounter in a garden, but it has since become a cherished part of my own culinary repertoire, a reminder of the beauty and connection that food can bring to our lives.