I was recently contacted by a friend to be in a photo shoot with my family, for his company at a local farmer’s market. Since they were highlighting tomatoes, bell peppers and corn in the photos and we were handling them, we were able to take a lot home with us . I think we had about 18 tomatoes, 12 bell peppers and 10 ears of corn. This was the perfect bonus for my vegetarian family. We couldn’t decide what to do with it all….salsa, tomato sauce, stuffed peppers? Soup was the answer! Marc was behind the wheel on this one and created it as he went.
Our farmer’s market bounty! We used just about all of the tomatoes and peppers, but we roasted the corn and ate it with some Boca Burgers a few nights ago.
Roasted Tomato and Bell Pepper Soup
15 ripe medium-sized tomatoes, quartered
2 red bell peppers, de-seeded and cut into quarters
2 yellow bell peppers, de-seeded and cut into quarters
6-8 cloves of garlic, finely chopped
1 1/2 teaspoon crushed red pepper flakes
3 tbsp olive oil
3 medium onions, roughly chopped
water as needed
1 quart of vegetable stock
1/2 cup of soy creamer
salt and pepper to taste
1 tablespoon Italian seasoning blend
1 tablespoon garlic powder
basil cut into ribbons (chiffonade style)
1. Preheat oven to 450. On a foil lined baking sheet, place peppers and tomatoes. Toss them with olive oil, salt, pepper, crushed red pepper and garlic powder. Roast until the edges become slightly charred, 45 min. to 1 hour.
2. When the veggies have about 30 minutes left in the oven, saute the onions and garlic in olive oil in a large stock pot.
3. When the tomatoes and peppers are done, transfer them to the pot (along with their juices) with the onions and garlic and add the vegetable stock. Bring to a boil for about 5 minutes. Remove from heat and add soy creamer.
4. With an immersion or stick blender, blend everything together. Add salt, pepper, Italian seasoning to taste.
5. Pour the soup through a mesh colander to remove any tomato seeds and pepper skin.
Garnish with basil and serve with toast or bread….Enjoy!