Roasted Tomato and Red Pepper Soup (V)

Ingredients

• 2 lbs tomatoes, roughly chopped
• 1 onion, sliced
• 6 to 7 garlic cloves, peeled
• 2 large red bell peppers
• 3 tbs olive oil (divided use)
• 2 tsp red wine vinegar
• Salt and pepper to taste
• Red pepper flakes to taste (optional)

Directions

Tomatoes, Onions, and Garlic

1. Preheat: Heat oven to 400°F.
2. Prep Vegetables: Toss tomatoes and onions with olive oil and salt. Spread evenly on a rimmed baking sheet.
3. Roast Garlic: Drizzle garlic cloves with olive oil. Wrap tightly in foil so the packet lies flat, and place it on the baking sheet.
4. Roast: Roast tomatoes, onions, and garlic for 20-22 minutes, flipping tomatoes and onions halfway through.
5. Cool: Remove from the oven and let cool slightly before using.

Red Peppers

1. Roast Peppers: While the tomatoes are roasting, begin roasting the peppers using one of the methods below.
   • Gas Stove Method: Place a pepper directly on a gas burner set to high. Char the skin on all sides, turning with tongs. This takes a few minutes total; do not leave unattended.
   • Broiler Method: Set oven to broil. Place peppers on a rimmed baking sheet as close to the broiler as possible. Broil until skins are well charred on all sides, turning as needed.
2. Steam & Peel: Transfer charred peppers to a bowl and cover tightly with plastic wrap. Let steam to loosen skins, about 5 minutes. Remove skins with a paper towel, then core, seed, and dice.
3. Blend: Add roasted vegetables, red wine vinegar, red pepper flakes, and olive oil to a blender. Blend until smooth.
4. Season: Adjust seasoning with salt, pepper, red pepper flakes, and vinegar to taste.
5. Serve: Serve with croutons and garnish with chopped parsley or chives.

Chef's Notes

• For a thinner consistency, add a good vegetable broth

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