Roasted tomato and bell pepper soup
I call for roasted tomatoes, roasted bell peppers, and a roasted chili in this recipe. If you're starting from fresh ingredients, roast them all together. Start with the tomatoes at 425F for 10 minutes. Add the bell peppers then roast 5 minutes more. Add the chili pepper for the last 10 minutes. Let cool slightly then pop off the skins of the tomatoes and peel the bell peppers. (Total roasting time 25 minutes.)
Cuisine: American, Italian
- 10 roasted tomatoes
- 2 roasted red bell peppers
- 1 roasted red chili pepper
- 1 T butter
- 1 small onion
- 2 c vegetable broth
- 1/2 t white wine vinegar
- 2 T creme fraiche or full-fat sour cream
Dice onion fine.
Heat butter in soup pan over medium-high heat.
Add onion and cook until soft but not brown, about 2 minutes.
Add broth, tomatoes, and peppers. Cook until heated through, about 5 minutes.
Add vinegar and cook 1 minute more.
Remove from heat and puree with stick blender or in batches in blender.
Serve with a swirl of creme fraiche.