Friday, September 9
Roasted Tomato Red Pepper Soup
Great way to start out our fall season is with a hearty soup and use up the end of the growing seasons veggies.
For my birthday a few weeks ago my mom bought me one of those Cuisinart hand blenders. So I've been dreaming up recipes just so I can use it.
This is one of them!
Roasted Tomato and Red Pepper Soup
2 large red bell peppers cored and seeded
1lb tomatoes cored ( I had a mix of cherry, big boys, and sonny boys)
1 large red onion (or any other color... I just had red)
1 bulb of roasted garlic
1/2 cup olive oil
2 bay leaves
6 cups chicken stock (can use veggie if you want it to be vegan/vegetarian)
1/2 cup of fresh basil
2/3 a cup of half and half (optional)
Cherry tomatoes, basil leaves, evoo drizzle, fresh grated parm all good to garnish with (optional)
Salt n' pepper to taste
Preheat oven to 450.
Place cut veggies on a baking sheet drizzle with your olive oil salt lightly and roast for 20-30 minutes until nice and carmalized.
In a large pot add in stock, roasted veggies, garlic, and bay leaves. Simmer over medium heat for about 20-30 minutes.
Remove bay leaves.
Add in basil.
With a hand blender puree until its smooth.
Stir in half and half.