Roasted Tomato Soup

(from tmiweber’s recipe box)

Uses the Slow-Roast Tomato recipe. Altered slightly to make vegetarian by replacing chicken broth with vegetable broth.

Source: Alton Brown

Prep time: 600 minutes
Cook time: 20 minutes
Serves 4 people

Categories: dinner, lunch, vegetarian

Ingredients

  • 1 recipe Slow-Roast Tomatoes
  • 2 tbsp olive oil
  • 1 large red bell pepper, seeded and chopped fine
  • 1 cup onion, chopped fine
  • 3 large cloves garlic, minced
  • 2 cups vegetable broth
  • 2 tbsp balsamic vinegar
  • kosher salt
  • black pepper

Directions

  1. “Slow-Roast Tomatoes”:

  2. During the last 20 minutes of cooking the tomatoes, begin by placing the olive oil into a 6 quart stockpot and set over medium heat.

  3. When it starts to ripple, add the bell pepper, onions, garlic and a heavy pinch of salt and gently saute until the peppers and onions are tender, approximately 10 to 15 minutes.

  4. Add the tomatoes, vegetable broth and balsamic vinegar, then boost the heat and bring to a boil.

  5. Back off the heat and hold at a low simmer for 20 minutes. If you have a food mill, gently ladle in the soup and mill away to remove the skins. Otherwise, hit it with the stick blender and be prepared to floss.

Email to a friend | Print this recipe | Back