Tomato, Basil and Red Pepper Soup


2 large red bell peppers, halved and seeded

2 medium sweet onions, quartered and outer peel removed

9 medium tomatoes, cored and halved

4 garlic cloves, unpeeled slice off the bottoms to expos the clove olive oil

sea salt and pepper

one (6 oz.) can tomato paste

½ cup heavy cream

a dollop of basil pesto

red tomato flakes (optional)

Preheat your oven broiler to 550.

Place halved red peppers, onions, halved tomatoes (cut sides down) and garlic cloves on a baking sheet.

Drizzle everything with olive oil and sprinkle generously with salt and pepper, then put in oven to broil for 20 minutes.

Remove baking sheet from boiler and wrap the red peppers in foil to allowing them to steam for about 5 minutes.

In the meantime, remove the outer skins from the tomatoes, they should just slip right off.

Also remove the outer layer of charred skin from the onions and the peels from garlic cloves.

The garlic cloves should just push right out of the peel since we sliced the bottom of the clove off before roasting.

Once the peppers have steamed, unwrap them from the foil and when they are cool to touch remove the charred outer skin.

Put the roasted peppers, onions, tomatoes, garlic and juices from the baking sheet to a blender or food processor.

Add the heavy cream and tomato paste, then puree until smooth.

Or as an alternative, place everything in a large pot and use an immersion blender to puree.

Once all the ingredients are pureed, place in a large pot and bring to a simmer over medium-low heat.

Allow the soup to simmer for 10 minutes giving time for the flavors to meld and deepen.

Put soup in bowls, top with your shredded cheese, a dollop of pesto, fresh black pepper and serve with red pepper flakes on the side for individual use.
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