Saturday, April 15, 2017

roasted red pepper and tomato soup... 25 minutes

the goods:

1 can (28 ounces) whole tomatoes, drained, reserving the juice
3 garlic cloves
1 large shallot, peeled and halved
1 red bell pepper, cut into large chunks
1/2 teaspoon sugar
1 teaspoon salt
1 teaspoon black pepper
8-10 thyme sprigs, divided
olive oil, for drizzling
3 cups chicken broth
1/3 cup heavy cream
2 tablespoons chopped basil leaves
1 teaspoon garlic salt
1/2 teaspoon paprika

Preheat the oven to 400 degrees. Place the tomatoes, garlic, shallow, red pepper, and 5 thyme sprigs on a foil-lined rimmed baking sheet. Sprinkle with sugar, salt, and pepper. Drizzle lightly with olive oil. Roast for 20 minutes.
Remove from oven and discard thyme sprigs. Place remaining ingredients in a blender with reserved tomato juice. Blend until smooth. Add the blended ingredients to a saucepan with chicken broth, cream, salt, paprika, and 5 sprigs of thyme (stems removed, just leaves). Bring to a slow boil and reduce to a simmer. Simmer for 10 minutes. Serve topped with basil.

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