Tuesday, September 7, 2010

Roasted Cherry Tomato and Sweet Pepper Soup (recipe from: http://hubpages.com/hub/Roasted-Cherry-Tomato-and-Sweet-Pepper-Soup-Recipe)

I found this recipe in an effort to use our over-abundance of cherry tomatoes from the garden. It's a great late summer/early fall soup that's easy to make and tastes wonderful!


-A couple of pounds of tomatoes, Cherry tomatoes or plum tomatoes work well here.
-2 or 3 big red peppers, seeds and stem removed, cut into largish segments
-An onion, cut into about 6 wedges
-A couple of cloves of garlic
-Olive oil
-Cream (half and half works well here, although any kind will do)
-Chicken stock
-Salt and pepper
-A sprinkling of thyme


1. Heat your oven to 425
2. Arrange all the tomatoes (cut side up), peppers, onion wedges, and garlic on a baking sheet. Tomatoes should be cut in half and placed on the baking sheet cut side up. Drizzle over a generous few spoonfuls of olive oil and then sprinkle on salt, freshly ground black pepper and a pinch of dried thyme leaves.

3. Let roast for between 30 and 50 minutes, or until the peppers and onions are softened and the tomatoes are wilted and everything is starting to brown up a bit as well.

4. Take all the vegetables and put into a blender with a bit of chicken stock. Blend until smooth.
Add in a couple of good sized glugs of cream and thin down with more chicken stock until you reach your desired consistency.

5. Bring it a simmer and then season with salt and pepper to taste. (Note from the recipe's author: It's always a good idea to season food at its serving temperature. Things can taste more or less sweet/salty, depending on the temperature at which they are consumed!)

6. Serve hot. I made it for dinner w/ the neighbor kids, so we had it with grilled cheese sandwiches.

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