| Roasted Red Pepper and Tomato Soup |
| Roasted Red Pepper and Tomato Soup (I make this soup every day for service at the fine dining restaurant) Ingredients 5 Red Peppers, roasted and skins removed 10 plum tomatoes, roasted, skins left on 1 large sweet, yellow onion, diced 2 cloves garlic, minced 1 quart tomato puree 2-32oz cans of diced tomato 2 cups vegetable stock salt and pepper to taste Sliced green onions and seasoned croutons for garnish Preparation Sauté onion and garlic in a 4 quart stock pot till onions are translucent, about 5 minutes. Add roasted tomatoes, stirring till combined. Add tomato puree, 2 cans of diced tomato, 2 cups vegetable stock and roasted peppers. Bring to a boil, reduce to a simmer and allow to simmer for 15 minutes. You may want to add a little more vegetable stock depending on how thick the soup gets. You don't want it to be the constancy of tomato paste, but you don't want it too thin! After soup has simmer you will want to puree it in a blender or with an immersion blender. Either way, be very careful, the soup is hot. If using the blender, fill blender only 1/3 to 1/2 full, cover with a clean kitchen towel and puree. After the soup has been pureed, strain through a china cap or a mesh strainer. Check the strained soup for consistency. You may or may not want to add a little more vegetable stock. Now is a good time to check seasoning. Before serving, return to the stock put and bring back to a boil, careful not to scorch! Ladle into warm bowls immediately, garnish with chopped green onions and top with a few croutons! Serve and enjoy! |
 | |  | |  | |  | |  | |  |