roasted red pepper & tomato soup

Instructions

1 ROAST. Stovetop Roasting Method. I typically use this method when I only have
one or two peppers to roast. It's messier than baking them, but it produces a
very smoky rich flavor. I have a gas flame and roast the peppers directly on my
gas stovetop. DIRECTIONS. Turn your gas stovetop flame to medium. Place pepper
on the grate directly over the top of the gas flame. Let it roast for 15-20 min
minutes, turning every few minutes using a pair of tongs. After 20 minutes, the
pepper should be blackened on all sides. Give it a light squeeze with the tongs,
if the pepper is soft and easily yields to the tongs, it is ready. Remove pepper
from the stovetop and place in a bowl, covered with a plate, to steam the pepper
for 10-15 min. Remove from bowl and scrape the blackened skin from the pepper
with a serrated knife or a paper towel. Remove top of pepper and seeds. Chop
into small chunks.
2 GATHER. Gather all ingredients, chop onion. Prepare your mise en place
(Everything in Place).
3 COOK. In a medium pot over medium heat, add the grape seed oil and onions and
sauté until the onions begin to caramelize. Next, add the garlic and fresh
thyme, and continue to sauté for about a minute, or until they become fragrant.
4 ADD. Next, add the crushed tomatoes, roasted peppers, vegetable stock, and salt
and pepper. Note: Start with 2 cups of liquid and then adjust the amount of
liquid depending on the consistency you like.
5 COOK. Bring the soup to a simmer, then lower the heat and let cook 20 to 30
minutes.
6 BLEND. To finish the soup, remove from the heat and, with an immersion blender
or countertop blender, carefully blend until smooth. Season to taste.
7 SERVE. Serve with some blackened bread or avocado toast and ENJOY!

roasted red pepper & tomato soup

Course:

🧂 Ingredients

Instructions

roasted red pepper & tomato soup

Course:

🧂 Ingredients

Instructions

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