Israel Tomatoes - 2 lbs, halved
Red Bell Pepper - 1 whole
Garlic Cloves - 6, 3 minced and 3 unpeeled
Rosemary - 1 1/4 tsp, dried
Thyme - 1 1/4 tsp, dried
Crushed Red Pepper - 1 tsp
Lemon Zest - minced, from 1 large lemon
Coarse Sea Salt - 1 tbsp + to taste
Black Pepper - 1 tbsp, coarsely ground
Olive Oil - 4 tbsps
Vegetable Broth - 4 cups, or as required to thin the soup
Fresh Basil - 5 tbsps, chopped (optional)
1. Preheat oven to 400°F. Place tomatoes (cut side up), one whole bell pepper and three unpeeled cloves of garlic in a large baking pan. Sprinkle with salt and pepper. Drizzle veggies with 2 tablespoons olive oil. Roast until vegetables are brown, crinkly and tender, about 1 hour. Cool slightly.
2. Squeeze the roasted garlic cloves out of their skins. Remove the charred pepper skin and scrape away the seeds. Remove as much of the tomato skins as possible. Try to do all this in the baking pan so as to reserve all the juices. .
3. Heat 3 tablespoons oil in large pot over medium-high heat. Add minced garlic and sauté until fragrant, about 2 minutes. Stir in the roasted vegetables, rosemary, thyme, lemon zest and dried crushed red pepper. Using a food processor or a immersion blender process until slightly smooth.
4. Add vegetable broth and bring to boil. Reduce heat and simmer uncovered until soup thickens slightly, about 25 minutes.
5. Remove from heat. Stir in basil. Season to taste with salt and pepper
Thursday, October 26, 2006
Roasted Red Pepper and Tomato Soup
The inspiration for this came to me during one of my many net trawling sessions. The original recipe can be found here. I added a red pepper and a few unpeeled garlic cloves in the roasting pan with the tomatoes. I did not have fresh basil so we had the soup without the basil, but it would certainly brighten the soup a lot more. So don't skimp out on the basil.