Summer 2011…An almost overwhelming crop of peppers and tomatoes has kept me busy making soups and sauces for several weeks now and the latest pickings were turned into a lovely summer soup for our take on the latest BLT night.
Summer Roasted Peppers and Tomato Soup
- 1 pound (3/4-1 pound) of peppers, halved, seeded, cored, roasted
- 1 can (28 ounces) San Marzano whole tomatoes
- 3 pounds plum, yellow and red grape tomatoes, roasted
- 1 Vidalia onion rough chopped
- 3 shallots rough chopped
- 8 cloves garlic rough chopped or 1 head roasted garlic cloves
- 1/4 teaspoon hot red pepper flakes
- 2 tablespoons EVOO
- 2 tablespoons unsalted butter
- 2 cups basil, packed
- 1 teaspoon fresh thyme leaves
- 1 teaspoon fresh rosemary, chopped
- 32 ounces chicken stock or broth
- 8 basil leaves for garnish
- 1 slice crispy pancetta per serving crumbled
- 5-6 tablespoons extra EVOO for roasting tomatoes and peppers
- Salt and pepper
- Toss tomatoes with 2-3 tablespoons EVOO, salt and pepper, roast in 375° for about 25 minutes. Use another baking sheet to roast peppers (or broil), toss with 2 tablespoons EVOO, salt and pepper, broil until lightly charred. I don’t bother removing skins as the whole pot of soup is pureed and put through a food mill
- In a large soup pot over medium heat sauté the onions and garlic in 2 tablespoons of olive oil, butter, and red pepper flakes for 10 minutes, until the onions start to brown. Add a touch of red wine to deglaze, canned tomatoes, basil, thyme, and chicken stock. Add the oven-roasted tomatoes and peppers, including the liquid on the baking sheet. Bring to a boil and simmer uncovered for 35-50 minutes. Use a stick blender to puree the contents of the pot and strain through a food mill. Taste for seasonings and serve hot with a dollop of Pesto and crispy pancetta.
- Pesto is an optional garnish as is the crispy pancetta. Crispy prosciutto and bacon can be substituted.