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
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“Slow-Roast Tomatoes”:
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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.
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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.
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Add the tomatoes, vegetable broth and balsamic vinegar, then boost the heat and bring to a boil.
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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.