Roasted Red Pepper and Tomato Soup

Name: Roasted Red Pepper and Tomato Soup
Prep time: 30 min
Cook time: 2 h
Total time: 2 h 30 min
Yield: 6 serving(s)
Ingredients: 3 red peppers; 3 tomatoes; 5 garlic cloves; 1 large onion, cut into thick wedges; 2 tablespoons olive oil; 1/2 teaspoon salt; 1/2 teaspoon thyme; 1/2 teaspoon rosemary; 1/2 teaspoon basil; 1/4 teaspoon pepper; 3 cups chicken stock

Submitted by Chef #801126

"From www.ontariogreenhouse.com"

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Ready In:: 2hrs 30mins
Ingredients:: 11
Serves:: 6

ingredients

3 red peppers
3 tomatoes
5 garlic cloves
1 large onion, cut into thick wedges
2 tablespoons olive oil
¹⁄₂ teaspoon salt
¹⁄₂ teaspoon thyme
¹⁄₂ teaspoon rosemary
¹⁄₂ teaspoon basil
¹⁄₄ teaspoon pepper
3 cups chicken stock

directions

Quarter and seed the red peppers. Core and cut the tomatoes in half lengthwise. Place peppers and tomatoes, cut side up, on a foil-lined baking sheet. Add garlic and onion. Mix oil with salt, thyme, rosemary, basil and pepper. Brush over vegetables. Roast on the bottom rack of a 450 F oven for 50-60 minutes or until tender and slightly charred. Let cool for 30 minutes. Slip skins off tomatoes.
In batches, in a blender or food processor, puree vegetables and any juices, along with chicken stock until smooth. Return to sauce pan and add any remaining chicken stock. When soup has heated, garnish with a swirl of sour cream and fresh herbs. Serve immediately.