Handmade By friends

creamy roasted pepper and tomato soup

I really love this soup… this is a recipe I got from Yonnie when she stayed over our place for a week little over a month ago. i have made this soup twice since then and Eric and I love it. It’s perfect for the fall weather and its super simple to make… you’ll need a blender to puree the soup and it would be easier if you use handheld blender.

ingredients:

4 large red bell peppers

10 tomatoes quartered

5-7 garlic cloves crushed

fresh basil or thyme

salt

cracked black pepper

olive oil

1 1/2 cup cream

ground pepper flakes or paprika

parmesan cheese

Preheat the oven to 400F degrees.

Roast the peppers on top of the stove on high heat, until all sides of the peppers are char. Put them in a large bowl then cover it with plastic wrap and put it aside to sweat.

Meanwhile place the tomatoes and garlic on a jelly roll pant, spread them well. Add basil or thyme, and season it salt and pepper and lightly drizzle olive oil. Put the tomatoes in the over for about 10 -15 mins. also for a short cut you can put it into broiler for about 5 mins, but keep you eyes on them so it wont char too much.

Take the plastic wrap off  the bowl with peppers and start peeling the char skin off and remove the seeds then roughly chop them.

Mix in the roasted peppers and tomatoes with all the juice off the jelly roll pan In a saucepan and with a handheld blender puree them. If you do not have a handheld blender mix the peppers and tomatoes in your blender and puree them and pour it into a saucepan. seamer the puree in meduim heat and add about 1 teaspoon of crushed red pepper and also drizzle some olive oil. Add the cream and stir well and let it simmer for 2-3 mins. Season it with salt to your taste.

Serve in a bowl with shaved parmesan cheese with crackers or dry bread. It also taste awesome with a good panini sandwich.

Bon Appetit~!!!

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This entry was posted on Monday, October 5th, 2009 at 4:25 PM and is filed under recipes. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.