Roasted Tomato Pepper Soup
Roasted Tomato and Red Pepper Soup is destined to be a cold weather favorite at our house this winter. I love, love, love tomato soup on cold wet days - this version is so easy to make and so much tastier than canned soup. I cut the veggies and roasted them while enjoying an afternoon cup of coffee.
Polenta with Olives, Mushrooms, and Beans is a meatless cooking light recipe that I tweaked a little to fit the supplies on hand....because taking the detailed shopping list WITH me to the grocery store is a concept I have yet to master. I'm great at making the list on the cutest templates imaginable, the putting in my purse part is a challenge.
While I combined the ingredients and pureed in the blender - to a choppy consistency -I used my panini press to make cheesy panini sandwiches. You can't eat tomato soup without grilled cheese for dipping
Roasted Tomato and Red Pepper Soup
Ingredients
5 tomatoes, cored (if necessary) and quartered
1 large red bell pepper, seeded and quartered
3 medium yellow onions, peeled, quartered
extra-virgin olive oil
5 plump cloves of garlic, unpeeled
fine-grain sea salt
1/2-1teaspoon dried basil (to taste)
1 cup light vegetable stock
1 can non-fat evaporated milk
pesto for garnish
Instructions
Preheat the oven to 375F degrees and position 2 racks in the middle of the oven.
Prepare two baking sheets with a drizzle of olive oil to prevent sticking.
Arrange the tomatoes, skin side down, on one baking sheet.
Coat the bell pepper and onions with olive oil and put them on the other baking sheet with the garlic.
Sprinkle with salt and bake for about 45 minutes.
Turn the onions as needed.
The vegetables are ready when they're soft but not too darkened.
Peel the garlic. Place all of the roasted vegetables into a blender or food processor and work in batches. I held back some tomatoes for garnish.
Blend in the stock and milk a little at a time until the desired consistency.
Add basil, salt and pepper to taste.
I like this soup's little chunk and texture, but smooth or chunky is your call.
We made the soup to this point and warmed it when ready to serve.
Garnish with reserved tomatoes and pesto.