Roasted Red Pepper & Tomato Soup

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These babies are straight from my garden but the ones from the store work too.  I roasted some earlier added them to a couple of cans or fire roasted tomatoes and made this awesome soup.

Roasted Red Pepper and Tomato Soup

  • 3 red bell peppers
  • 1 medium onion
  • 4-5 garlic cloves
  • 1-29 ounces fire roasted crushed red tomatoes (I used Muir brand)
  • 1/2 tbsp cinnamon
  • 1 tsp basil
  • 1.5 cups chicken stock
  • 3 tbsp olive oil
  • salt and pepper

garnish

  • fresh basil

DIRECTIONS

  1. Turn the top broiler on in your oven.
  2. Slice the red bell peppers and onion in half. Remove the seeds and stems from the bell peppers. Place this baking sheet on the top rack.
  3. On another baking sheet place the onion and garlic cloves still in the skin and cover with foil. Place this baking sheet on the middle rack.
  4. Roast the peppers for 15-20 minutes, or until the top side is charred black.
  5. Use tongs to transfer the bell pepper to a glass bowl and cover with plastic wrap for about 10-15 minutes, you can peel the pepper.
  6. When the peppers are cool enough to handle, remove their skins and transfer to your high-powered blender. You should be able to easily squeeze out the garlic cloves from their skin as well.  Add the garlic and onion to the blender.
  7. Add the can tomatoes, dried basil, salt, pepper and stock to your blender. Blend everything on high until smooth.
  8. At this stage, the soup will be warm. If you’d like it hotter, pour the soup into a medium saucepan and heat stirring for 4-5 minutes to desired temperature.
  9. Before serving, top with optional  basil for garnish.

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This soup is great with some of my garlic cheese bread and you can find it just give it a click to make it as well.

Enjoy,

Lury

GARLIC CHEESE BREAD

2 1/2 to 3 cups all purpose flour

1 cup warm water

2 teaspoons instant yeast

1 tablespoon olive oil

1 teaspoon salt

In the bowl of a stand mixer with a dough hook add 2 1/2 cups flour, yeast water, salt and oil blend add 1/2 cup of flour in tablespoons full as need until a firm dough comes together. Let the dough kneed
for 8 to 10 minutes. The dough will smack the sides of the bowl and form a smooth dough. Remove the hook and bring the dough together into a ball pour a little olive oil into your bowl and turn the ball of dough to coat. Cover with plastic wrap let rise in a warm spot in your kitchen until double about 1 hour.

While the dough is rising preheat the oven to 5oo degrees F. If you have a pizza stone you can cook the bread on it pizza style using a peel. Or roll the on parchment paper and place on a baking sheet.

Toppings

1 cup grated mozzarella cheese

3 cloves oven roasted garlic (or 1/2 teaspoon garlic power)

Sprinkle cheese over dough bake for 6 to 12 minutes depending on your oven. Or until golden brown to your desire.

Remove form oven slice and serve.

Enjoy,

Lury