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Saturday, October 30, 2010

Roasted Red Pepper and Tomato Soup - Pink Saturday



From the kitchen of One Perfect Bite...This soup is a wonderful way to use the last of summers bounty. It's flavorful, quite easy to assemble and its wonderful color belongs on an artist's palette. The only downside to all this is that you'll need a blender or food processor to puree the vegetables. If you are fastidious you'll also want to pour the soup through a fine mesh strainer to capture those odd bits and bobs that escape the blender blades. The soup can be served warm or cold and it's perfect to pack in a thermos to offer as a warmer at the game. I prefer to serve the soup warm, but it was actually developed to be served cold. Remember cold soups require more salt than those that are served warm, so adjust seasonings accordingly. Hot or cold the soup should be allowed to rest and ripen before it is served. I think you'll enjoy this. Here's the recipe.

Roasted Red Pepper and Tomato Soup...from the kitchen of One Perfect Bite

Ingredients:
2-1/4 pounds Roma tomatoes, halved lengthwise
3 large red bell peppers, quartered, seeded
1 onion, cut into thin wedges
4 large garlic cloves, peeled
2 tablespoons extra virgin olive oil
1 teaspoon fresh thyme leaves or 1/2 teaspoon dried
2 cups water (approximate measure)
Heavy cream (optional)
Fresh thyme sprigs (optional)

Directions:
1) Preheat oven to 450°F. Arrange tomatoes (cut side up), bell peppers, onion and garlic cloves on large baking sheet. Drizzle oil over; sprinkle generously with salt and pepper. Roast vegetables until brown and tender, turning peppers and onion occasionally, about 40 minutes. Remove from oven. Cool.
2) Transfer vegetables and any accumulated juices to processor. Add thyme leaves. Puree soup, gradually adding enough water to thin soup to desired consistency. Chill soup for 3 to 24 hours. Reheat if serving warm. If soup becomes too thick, thin with additional water.
3) Adjust seasoning. Ladle soup into bowls. Drizzle with heavy cream if desired. Garnish with thyme sprigs, if using. Yield: 4 servings.

You might also enjoy these recipes:
Bacon and Potato Soup - Yum Sugar
Black Bean and Pumpkin Soup - Smitten Kitchen
Split Pea Soup with Pancetta - Bread and Honey
Spinach White Bean and Turkey Sausage Soup - Closet Cooking
Pureed Sweet Potato Soup - Saveur
Bacon and Cabbage Soup - Epicurious


This post is being linked to:
Pink Saturday, sponsored by Beverly at How Sweet the Sound.

27 comments:

Angie's Recipes said...

Yummy! Roasted pepper and tomato sound really wonderful together.

Ginny said...

How pretty this is, and so unusual!!

Rosabela said...

I'm always looking to try variations of tomato soup and this version sounds delicious. We are lovers of tomatoes and red peppers, and this soup is right up our alley. :-)

Thanks for sharing. Am bookmarking it to give it a whirl.

Food, Fun and Life in the Charente said...

I have been making lots of tomatoe soup recently:-) Must try this recipe, I have not but peppers in mine to date. Have a good weekend. Diane

nancy@skinnykitchen.com said...

Love roasted red peppers and your soup sounds yummy!

Big Dude said...

We have some tomatoes and peppers looking for a use and I've just found it.

Rita said...

I just added this recipe is on my Must try list.

My Carolina Kitchen said...

Roasted red peppers and tomatoes sound like a perfect match Mary.

Enjoy your weekend and happy Pink Saturday.
Sam

penny aka jeroxie said...

What a lovely cuppa soup! :)

pigpigscorner said...

Love how you roasted the veg first, adds so much flavour.

Dishesdone said...

Love roasted pepper and tomato soup! Never had it chilled, will have to try it that way one of these days!

TMC said...

This is one of my favourite soups. A friend of mine makes a version with mascarpone cheese. It's rich yet light. Absolutely delicious!

EliFla said...

this is a great recipe.... thank you..if you need soem italian recipes... you find me : www.cuocicucidici.blogspot.com have a nice weekend!!Ciao

Dianne said...

I've spent the last while catching up on your recent recipes. I'm inspired as always! I'm definitely going to try YOUR recipe for the chocolate crinkle cookies! Everything looks so delicious...

The Cottage Garden Farmer said...

What a lovely combination, will give this a try as a change from my usual tomato recipe.

Jenn said...

YUM!!! I am loving this soup.. I can't wait to try it! I love tomato soup and the addition of the roasted red peppers...oh I know it's good!!

♥ Kathy said...

That is so pretty!

Jacalyn @ rmebathproducts.com said...

Sounds yummy except I don't really care for peppers of any kind. Hubby would love it though!

Happy PS,
Jacalyn

♥Sugar♥Plum♥Fairy♥ said...

So heartily delish!!
Are u back from ur hol Mary?

The Inexperienced Foodie said...

i love this soup i really like the ars you have them

Pam said...

The color of the soup is nice and I bet it is really tasty! It would be great for this chilly day!

Donnie said...

Loved your Pink Saturday post. Everything looks so yummy.

Katie@Cozydelicious said...

Yum!!! I love the hint of summer in the fall. And your jar mugs are so cute!

Gossamer Creations said...

It sounds wonderful. I will have to try it. Thanks.
HPS,
Sue

Lea Ann said...

What a beautiful photo. The color is amazing.

Debinhawaii said...

Such a pink and pretty soup. Roasted red pepper and tomato pair so well together. ;-)

The Chef In My Head said...

Fantastic combination!!! ~LeslieMichele

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