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
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Ingredients
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1 pound
(3/4-1 pound) of peppers, halved, seeded, cored, roasted
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1
can (28 ounces) San Marzano whole tomatoes
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3 pounds
plum, yellow and red grape tomatoes, roasted
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1
Vidalia onion rough chopped
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3
shallots rough chopped
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8
cloves garlic rough chopped or 1 head roasted garlic cloves
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1/4 teaspoon
hot red pepper flakes
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2 tablespoons
EVOO
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2 tablespoons
unsalted butter
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2 cups
basil, packed
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1 teaspoon
fresh thyme leaves
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1 teaspoon
fresh rosemary, chopped
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32 ounces
chicken stock or broth
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8
basil leaves for garnish
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1
slice crispy pancetta per serving crumbled
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5-6 tablespoons
extra EVOO for roasting tomatoes and peppers
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Salt and pepper
Directions
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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
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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.
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Pesto is an optional garnish as is the crispy pancetta. Crispy prosciutto and bacon can be substituted.
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