- This roasted tomato and pepper soup is perfect when you need something tasty, filling, and healthy, especially when you are leading into the big eat-a-thon that is the holiday season.
Ingredients
16 Roma tomatoes, cut in half lengthwise
2 T olive oil
Kosher salt and freshly ground black pepper
2 T water
1 jalapeño pepper
1 large onion, chopped
4 large cloves of garlic, minced
1 T dried herbes de Provence
1 C dry white wine
1 Qt chicken stock
1 small red bell pepper, optional
1 small red bell pepper, optional
Sour cream, olive oil, or croutons for garnish
Instructions
- Preheat the oven to 275 degrees F and line a rimmed baking sheet with parchment or foil.
- Place the tomato halves in a large bowl and toss with 1 T of the olive oil, salt, and pepper.
- Place the tomatoes cut side down onto the baking sheet and bake for one hour.
- Take the tomatoes out of the oven, remove their skins, and turn them over. Place them back in the oven and bake another 30 to 60 minutes, until shriveled but not dry. Remove from the oven.
- Set the oven to broil and line a small baking sheet with foil. Cut the jalapeños in half lengthwise and remove the stems, ribs, and seeds. Broil until blackened, about 5 minutes (but watch closely. Place the broiled chiles in a bowl and cover with plastic wrap. When cooled, remove the skin.
- In a 4 quart saucepan, saute the onion in 1 T of the olive oil on low until soft, about 10 to 12 minutes. Add the garlic and herbes de Provence and saute about 2 minutes more. Add the wine and cook for about 2 minutes. Add the chicken stock and simmer for about 15 minutes. Transfer the liquid into large heatproof measuring cup or bowl.
- Cut the optional red bell pepper into 1 inch squares and microwave in a lightly covered bowl for about 2 minutes.
- Blend the ingredients with an immersion blender, or in batches in a blender and place back into the saucepan. Heat on low and add salt and pepper to taste.
