Roasted Tomato Red Pepper Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 34
Ingredients
30 lbs of ripe tomatoes (about 60-70)12 large red bell peppers 12 heads of garlic2 large onions4 cups coarsely chopped basil2 packages Neufchatel or light cream cheesesalt and pepper to taste1/2 cup olive oil
Preheat oven to 400 degrees.
First, roast the garlic: remove loose, papery layer from heads and slice off 1/2" of the pointy tip. Put in bowl and toss with 1 Tbsp olive oil. Wrap in foil and place on a baking sheet. Bake for 40 minutes until golden brown.
At the same time, roast the peppers: Slice in half, remove stem and seed core. With cut side down, gently flatten with your palm and brush with 1 Tbsp of olive oil (or use spray oil) Place on foil on a baking sheet and roast 40 minutes until skins are blistered and black. Remove from oven and wrap the foil around the peppers. Let them cool before handling.
While the garlic and peppers are roasting, prepare the tomatoes: cut washed tomato in half, crossways. Gently squeeze out seeds and juice (be sure to squeeze into a strainer placed over a bowl - you'll need the juice for the recipe). Place cut, seedless tomatoes in a large bowl and toss in remaining olive oil to lightly coat. Place, cut side up, on foil lined cookie sheet and bake at 400 degrees for 40 minutes. Let cool.
Dice and brown two large onions in a heavy soup pot.
Peel off pepper skins, dice the peppers and add to pot.
Squeeze roasted garlic pulp from the bulb into the pot.
To skin the tomatoes, hold roasted half tomato, cut side down, and gently squeeze out roasted pulp, discarding skin and stem core. Add any pan juices to the soup. Add chopped basil and simmer on medium for 30 minutes. Let cool a bit and process with wand blender or food processor until smooth. Add strained tomato juice and return to simmer. Dice Neufchatel or cream cheese in 1" cubes and add, stirring frequently as it melts. Season with salt and pepper to taste.
If canning, process in pressure canner (10 lbs) for 20 minutes. This also freezes very well.
Serving Size: Makes 17 pint jars for canning or freezing, 34 1-cup servings
First, roast the garlic: remove loose, papery layer from heads and slice off 1/2" of the pointy tip. Put in bowl and toss with 1 Tbsp olive oil. Wrap in foil and place on a baking sheet. Bake for 40 minutes until golden brown.
At the same time, roast the peppers: Slice in half, remove stem and seed core. With cut side down, gently flatten with your palm and brush with 1 Tbsp of olive oil (or use spray oil) Place on foil on a baking sheet and roast 40 minutes until skins are blistered and black. Remove from oven and wrap the foil around the peppers. Let them cool before handling.
While the garlic and peppers are roasting, prepare the tomatoes: cut washed tomato in half, crossways. Gently squeeze out seeds and juice (be sure to squeeze into a strainer placed over a bowl - you'll need the juice for the recipe). Place cut, seedless tomatoes in a large bowl and toss in remaining olive oil to lightly coat. Place, cut side up, on foil lined cookie sheet and bake at 400 degrees for 40 minutes. Let cool.
Dice and brown two large onions in a heavy soup pot.
Peel off pepper skins, dice the peppers and add to pot.
Squeeze roasted garlic pulp from the bulb into the pot.
To skin the tomatoes, hold roasted half tomato, cut side down, and gently squeeze out roasted pulp, discarding skin and stem core. Add any pan juices to the soup. Add chopped basil and simmer on medium for 30 minutes. Let cool a bit and process with wand blender or food processor until smooth. Add strained tomato juice and return to simmer. Dice Neufchatel or cream cheese in 1" cubes and add, stirring frequently as it melts. Season with salt and pepper to taste.
If canning, process in pressure canner (10 lbs) for 20 minutes. This also freezes very well.
Serving Size: Makes 17 pint jars for canning or freezing, 34 1-cup servings
Nutritional Info Amount Per Serving
- Calories: 144.0
- Total Fat: 5.7 g
- Cholesterol: 3.8 mg
- Sodium: 261.0 mg
- Total Carbs: 23.2 g
- Dietary Fiber: 5.5 g
- Protein: 4.5 g
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