Nov 24, 2013

Roasted Tomato and Pepper Soup | #SecretRecipeClub


Roasted Tomato and Pepper Soup

This roasted tomato and pepper soup is perfect when you need something tasty, filling, and healthy, especially when you are leading into the big eat-a-thon that is the holiday season.

Roasted Tomato and Pepper Soup

Paired with a grilled cheese sandwich on sourdough bread (I love how the cheese melts through the holes in the bread), this makes a wonderful lunch or a light dinner.

The recipe is from Bobbi's Kozy Kitchen, my assigned blog for The Secret Recipe Club. Bobbi has so many wonderful recipes on her blog that it was hard to choose what to make. She also has a wonderful story about how she became interested in cooking. I'm sending her some cyber hugs this Thanksgiving.

In the end, I chose this tomato soup, mostly because I have always wanted to try making it from scratch, and because, like me, Bobbi likes her food spicy. The only alteration I made was adding 1/2 of a red bell pepper. It did not seem to affect the flavor, but punched up the color of my "not quite red enough" tomatoes. For the original recipe, see Bobbi's post.

Roasted Tomato and Pepper Soup

Roasted Tomato and Pepper Soup Recipe

Ingredients

16 Roma tomatoes, cut in half lengthwise
2 T olive oil
Kosher salt and freshly ground black pepper
2 T water
1 jalapeño pepper
1 large onion, chopped
4 large cloves of garlic, minced
1 T dried herbes de Provence
1 C dry white wine
1 Qt chicken stock
1 small red bell pepper, optional
Sour cream, olive oil, or croutons for garnish

Instructions

  1. Preheat the oven to 275 degrees F and line a rimmed baking sheet with parchment or foil.
  2. Place the tomato halves in a large bowl and toss with 1 T of the olive oil, salt, and pepper. 
  3. Place the tomatoes cut side down onto the baking sheet and bake for one hour. 
  4. Take the tomatoes out of the oven, remove their skins, and turn them over. Place them back in the oven and bake another 30 to 60 minutes, until shriveled but not dry. Remove from the oven.
  5. Set the oven to broil and line a small baking sheet with foil. Cut the jalapeños in half lengthwise and remove the stems, ribs, and seeds. Broil until blackened, about 5 minutes (but watch closely. Place the broiled chiles in a bowl and cover with plastic wrap. When cooled, remove the skin.
  6. In a 4 quart saucepan, saute the onion in 1 T of the olive oil on low until soft, about 10 to 12 minutes. Add the garlic and herbes de Provence and saute about 2 minutes more. Add the wine and cook for about 2 minutes. Add the chicken stock and simmer for about 15 minutes. Transfer the liquid into large heatproof measuring cup or bowl. 
  7. Cut the optional red bell pepper into 1 inch squares and microwave in a lightly covered bowl for about 2 minutes.
  8. Blend the ingredients with an immersion blender, or in batches in a blender and place back into the saucepan. Heat on low and add salt and pepper to taste. 

 

26 comments:

  1. Soup sounds great this time of year! I love that it's kicked up with a little jalapeno!

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  2. Thank you so much for the cyber hugs!! You picked one of my favorite soups! I am so glad you liked it :)

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  3. My all time favorite lunch, grilled cheese and tomato soup:) This sounds wonderful and so delicious~ Lynn @ Turnips 2 Tangerines

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  4. Lovely colour and the combo sounds great :D Good choice for SRC!

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  5. Oh how I wish I could eat tomatoes, because this is one yummy looking soup. Great job. :)

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  6. Mmmmm, the perfect looking comfort food. Definetely keeping this recipe for the winter. Great SRC pick.

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  7. I ate a lot of tomato soup from a packet when I was a kid, and never quite found a homemade version that I loved. This spicy one sounds amazing Karen, so worth trying! And beautiful pics!

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    1. Thanks Paula. I had lots of canned tomato soup growing up =)

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  8. Looks delicious! Wonderful combination

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  9. i'm glad the recipe calls to remove the skins. That grilled cheese looks great!

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    1. It was a lot of extra work, but made the soup super smooth.

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  10. You can never go wrong with grilled cheese and tomato soup!! Excellent choice this month :)

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  11. Wonoderful choice for your SRC this month! I think roasted red peppers and tomato go very well together, and you are right, it's a great option of a lighter meal, great for this time of the year

    Happy Reveal Day!

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    1. Happy reveal day to you too Sally! Hope all is well. Thanks so much for coming back =)

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  12. I like my food spicy too. And I roast tomatoes all the time and keep them in the refrigerator. I definitely need to make this soup with them!! Pinning right now!

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    1. I love how roasting them concentrates the flavor. Thanks!

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