Make Ahead

Summer Roasted Tomatoes and Peppers Soup

July 26, 2011
Author Notes

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. —ibbeachnana

  • Serves 6-8
  • 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
In This Recipe
  1. 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
  2. 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.
  3. Pesto is an optional garnish as is the crispy pancetta. Crispy prosciutto and bacon can be substituted.

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