September 10, 2009

Roasted Red Pepper Soup Anyone?

red pepper soup

Enjoy this recipe for Roasted Red Pepper Soup, handed down from good friend, Dennis, who is a fairly heathy old chap. He advised that if you're not of the gardner sort, jarred roasted red peppers work splendidly.

- Basil 
- Broth (chicken or vegetable and again, no amount.  add until you get the desired consistency.  I would think three cans would be plenty)
- 2 15.5oz. cans of whole tomatoes
- 1 large onion, chopped
- 5-6 cloves of garlic
- 3 tsp. balsamic vinegar
- 1-2 tsp. olive oil
- roasted red peppers or 2 jars roasted red peppers 

Drain the tomatoes and add them along with the onion, garlic and roasted red peppers to a sheet pan. Spread out into a single layer and toss with the olive oil, basil and vinegar. Roast at 350 degrees for 45 minutes. Blend vegetables using a blender or submersion blender and add to a large soup pot. Add desired amount of broth and pepper to taste.
(NOTE) If you use a blender, only fill the container 1/2 full if using the hot vegetable mixture as it may build up pressure when mixing. A submersion blender could be your new best friend with a recipe like this.

Serve with bread or salad or a gooey grilled cheese sandwich and enjoy!

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