The Recipes

Spicy Roasted Tomato and Pepper Soup

Spicy Roasted Tomato and Pepper Soup


- 5 roma tomatoes
- 2 red bell peppers
- 1 head of garlic
- 1 T. dried basil
- 1 small onion, chopped
- 4 c. vegetable stock
- salt
- pepper
- olive oil
- fresh basil for garnish

Preheat the oven to 400 degrees.

Place a wire rack on top of a baking sheet.  Place the tomatoes, peppers and garlic on the wire rack.  Season them all with salt, pepper and dried basil.  Coat them liberally with olive oil, making sure every side of each is covered.  Put the tray in the oven and roast for 45 minutes.

When you are nearing the end of the roasting time, heat a few tablespoons of olive oil in the bottom of a large soup pot.  Add the onion and season with salt.  Let the onion soften for 7-8 minutes.  Squeeze the roasted garlic cloves out of the bulb and add them to the soup.  Remove the stems from the peppers, and pass the peppers and tomatoes through a food mill into the pot.  If you don't want quite as much heat, remove the seeds and ribs from the peppers as well.  Cook for 4-5 minutes, then add the stock and simmer for 30 minutes.

Transfer the soup to a blender and puree to achieve a smooth consistency.  Pour into bowls, and garnish with fresh basil.