A Fresh Roasted Tomato and Red Pepper Soup

“I love tomatoes. I grew 20 different types of tomatoes this summer. I also went a little crazy with bell peppers. I came up with this recipe and boy is it good! Grill cheese sandwiches and soup, Oh my gosh!”
1hr 15mins

Ingredients Nutrition


  1. Turn broiler on high, adjust rack to 3 inches. Wash and half all the roasting veggies and place cut side up in deep roasting pan.
  2. Prepare garlic to roast by cutting off top and slightly exposing each clove and toss in with veggies.
  3. Drizzle light with olive oil,and sprinkle scantly with raw sugar.
  4. Place under broiler to roast 20 min or until everything becomes blistered and black.
  5. You may need to adjust rack and time,or do in batches removing and replacing veggies as needed.
  6. Discard liquid from pan, pop out garlic clove and puree everything in a blender,this may need to be done in batches as well.
  7. Set puree aside, I do not strain this I like all the texture and color, but I'm sure you could if you want.
  8. Warm chicken stock on stovetop.
  9. Place sliced onion in pan with a small amount of olive oil to caramelize.
  10. Stir until golden and gooey, add garlic at the very end, so not to burn.
  11. In a large, heavy bottom soup pot, melt butter and add flour, making a roux, stir and cook until dark brown and aromatic about 10 minute.
  12. Whisk in the heated chicken stock, when that is mixed add the tomato puree heavy cream and basil.
  13. Warm slowly and finally add the caramelized onion and garlic.
  14. Garnish with the picoreno cheese, grated with large grader.

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