Roasted Pepper & Tomato Soup
Servings 4
Ingredients
- 1/2 Onion diced
- 2 Tbsp Olive Oil
- 1/4 C White Wine Dry works well
- 398ml can Diced Tomatoes Find Fire Roasted if you can
- 540ml Jar Roasted Red Peppers
- 1/2 C Stock, either Chicken or Vegetable
- 1 Bay Leaf
- 4-6 Springs Fresh Thyme dried 1-2 Tbsp
- 3-5 small Crountons
Instructions
- First things first... if you would like to roast your own Peppers and Tomatoes please do. On the BBQ or under the broiler in your oven gives them a nice dark color and use right away.
- BUT sometimes we all like SIMPLE SIMPLE SIMPLE :), in that case go with some good quality canned and jarred ingredients. I say good quality because there aren't very many ingredients so you will taste the difference.
- Once again start with your "Mise en Place", dice the Onion, open you cans and jars and have all other ingredients ready to go.
- Heat your pan up on medium high heat, add the Olive Oil and allow the Oil to heat up before adding the Onions. Add the Onions and a pinch of Salt and toss or stir to coat.
- After the Onions turn translucent, reduce the heat and deglaze with White Wine.
- Allow the Wine to reduce by half and add the remaining ingredients along with additional seasoning. Cook everything together on low heat for 5-10 minutes.
- Transfer to a blender but make sure not to fill the blender more than half full. Fold a kitchen towel and place on top of the blender. Pulse a couple times to get things moving, turn to high and blend until smooth and sexy.
- After Everything is blended pour into a sieve and press through to smooth even more. You can discard any lumps or skins that are left behind in the sieve.
- Serve immediately with a couple of croutons or crusty bread. Or you can put the Soup in the fridge and have a nice cold soup snack for work.
- Check out my Tart book when it comes out for my Crab Cake Phyllo Tarts, they go great with this soup at a party.
Notes
The reason for only filling the blender half way and using a kitchen towel on top is pressure builds up with steam and if you fill the blender with more liquid, you risk a mini explosion of hot liquid. And I don't want you to get hurt, I want you to have fun :).
You can make this Salsa Verde Vegetarian Friendly by substituting Chicken stock for Vegetable Stock.
It can also become Gluten Free if you remove the croutons or replace then with Gluten Free Bread Croutons.