You may have noticed that this winter I have been slightly obsessed with some form of tomato soup in combination with grilled cheese. So my latest dance with this devil (this recipe) was never meant to reach this blog; just bypass the photo shoot and straight to the mouth. However, it was so delicious (and I may have run out of time to do another post) I had to share. So today I lack pictures, but trust that it is worth at least one turn on the merry-go-round.
- Approximately 16 plum tomatoes-just depends on how tomatoey you want the soup
- 6 red bell peppers
- 1 head garlic (roasted)
- 1 onion (julienned)
- 4-5 leaves fresh basil (finely chopped)
- drizzle balsamic vinegar
- drizzle extra virgin olive oil
- 1 dash hot sauce or 1/4 tsp Crushed red pepper
- dash salt (to taste)
- 3-4 cups Vegetable broth
- greek yogurt, goat cheese, sour cream ((optional))
- crusty bread ((optional))
- Halve the tomatoes and quarter them
- Cut the pepper into chunks. Make them as big as the tomato chunks so they roast at the same time
- Arrange the tomatoes and peppers in two baking trays. Suggest roasting the garlic while everything is in there getting all roasty and what not
- Drizzle them with balsamic vinegar, olive oil and add salt to taste
- Turn your oven’s broiler on and broil both the peppers and tomatoes at 450º until they look charred. NYC apartments are notorious for having whack ovens, so this took an hour and half. Just be mindful of how everything operations and don’t start this at 10PM. mmmkkk?
- While the peppers, tomatoes and garlic are roasting heat some olive oil in a saucepan and when it’s warm, add the onion and fry until fragrant
- Add the tomato and pepper chunks, as well as the roasted garlic (you have to squeeze it), the basil and the vegetable broth
- Simmer for 5-10 minutes
- Add a dash of hot sauce/crushed red pepper and more salt if needed
- Puree with an inmersion blender until desired consistency is reached
Sorry I had to borrow an image, so you could get the picture.