Recipe: Roasted red pepper and tomato soup
- 3 red peppers
- 2 tbsp extra-virgin olive oil
- 3 cloves garlic, thinly sliced
- 1 cup diced sweet onion
- 1 tbsp chopped fresh rosemary
- 1 28-oz can San Marzano whole tomatoes, with juices
- 1 cup water or vegetable stock
- 1 tsp Maldon sea salt
- 1 tsp granulated sugar
1 Preheat the oven to 375°F.
2 Cut the tops from the red peppers and discard the seeds and inner membranes.
3 Place peppers cut side down on a parchment paper-lined baking sheet and roast for 35 to 40 minutes, until blistered and softened.
4 Place the roasted peppers in a bowl and cover tightly with plastic wrap so the peppers steam and skins loosen. After 20 minutes, the skins should peel away easily from the roasted peppers.
5 Heat the olive oil in a large pot over medium heat. Add the garlic, onion and rosemary and sauté for 10 minutes, until mixture is softened and fragrant.
6 Add the roasted peppers, tomatoes and their juices, water or stock, salt and sugar. Cook for 20 minutes, stirring occasionally.
7 Purée the soup in small batches in a blender or food processor until smooth.
8 To serve, ladle into bowls and drizzle with some good olive oil and some crumbled cheese, if desired.