Roasted Tomato and Yellow Pepper Soup

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This soup had me humming all day long!  “You are my sunshine, my only sunshine.  You make me happy, when skies are snow-y…”

Doesn’t that just look like sunshine in a bowl?  It’s got a bit of a kick, too, which warms me all the way to my toes on this cold, snowy day in Seattle.  The house smells pretty terrific, too.

roasting the tomatoes

roasted yellow bell peppers

Roasting the peppers over the flame on the stove left a warm, smoky smell which reminds me of a campfire.  Maybe I’ll roast some marshmallows for dessert…

Roasted Tomato and Yellow Pepper Soup
 
This creamy, piquant soup brings together the flavors and colors of roasted tomatoes and peppers with a rich serrano cream and a splash of brandy - delicious decadence that tastes like sunshine in a bowl!
Author:
Recipe type: Soup
Ingredients
  • Ingredients:
  • For the Roasted Tomato Soup:
  • 3 pounds plum tomatoes, quartered lengthwise
  • 1½ Tbsp. brown sugar
  • 1 head of garlic, top cut off
  • ¼ cup finely chopped shallot
  • ½ tsp. dried oregano, crumbled
  • 1 Tbsp. unsalted butter
  • 1½ cups chicken or vegetable broth plus additional to thin the soup
  • ¼ cup heavy cream
  • 2 Tbsp. brandy
  • cayenne pepper to taste
  • For the Roasted Yellow Pepper Soup:
  • ¼ cup finely chopped shallot
  • ½ tsp. dried thyme, crumbled
  • 1 Tbsp. unsalted butter
  • 6 yellow bell peppers, roasted (procedure follows) and chopped coarse
  • 1½ cups chicken or vegetable broth plus additional to thin the soup
  • ¼ cup heavy cream
  • For the Spicy Crema:
  • 3 fresh red jalapeños, roasted, seeded and chopped fine (wear rubber gloves)
  • 1 large garlic clove, minced and mashed to a paste with ½ teaspoon salt
  • ½ cup crème fraîche or sour cream
Instructions
  1. Directions for roasting peppers:
  2. Using a long-handled fork, char the peppers over an open flame, turning them, for 5 to 10 minutes, or until the skins are blistered and charred. (Or, broil the peppers on a pan under a preheated broiler about 2 inches from the heat, turning them every 5 minutes for 15 to 25 minutes, or until the skins are blistered and charred.)
  3. Transfer the peppers to a bowl and let them steam, covered, until they are cool enough to handle. Keeping the peppers whole, peel them starting at the blossom end, cut off the tops, and discard the seeds and ribs. (Wear rubber gloves when handling chilies.)
  4. Directions for Roasted Yellow Pepper Soup:
  5. In a Dutch oven, melt the butter until the foaming subsides. Cook the shallot, the thyme, and salt and pepper to taste in the butter over moderately low heat, stirring, until the shallot is soft. Add the bell peppers and 1½ cups of the broth and simmer the mixture, covered, for 12 to 15 minutes, or until the peppers are very soft. In a blender, purée the soup in batches until it is very smooth. Then, press it through a fine sieve set over a clean bowl. Whisk in the cream, enough of the additional broth to reach the desired consistency, and salt and pepper to taste. The soup may be made 1 day in advance, kept covered and chilled, and reheated.
  6. Directions for Roasted Tomato Soup:
  7. Spread the tomatoes, skin side down, in one layer in a foil-lined jelly-roll pan, sprinkle with the brown sugar. Add the garlic to 1 of the pans, drizzled with olive oil and wrapped tightly in foil. Roast the tomatoes and the garlic in a preheated 350° oven for 45 minutes to 1 hour, or until the tomatoes are very soft and their skin is dark brown. Let the tomatoes and the garlic cool in the pan. In a Dutch oven melt the butter until the foaming subsides. Cook the shallot, oregano, salt and pepper to taste in the butter over moderately low heat, stirring, until the shallot is soft. Add the tomatoes, four garlic cloves (skins discarded), and 1½ cups of the broth. Simmer the mixture, covered, for 15 minutes. In a blender, purée the soup in batches until it is very smooth. Then press it through a fine sieve set over a clean bowl. Whisk in the cream, the additional broth if necessary (both soups should have the same consistency) and salt and pepper to taste. The soup may be made 1 day in advance, kept covered and chilled, and reheated.
  8. Directions for the Spicy Crema:
  9. In a blender blend together the chilies, the garlic paste, and the créme fraîche until the mixture is combined well. (Be careful not to overblend the mixture or the cream may curdle.) Force the mixture through a fine sieve set over a small bowl. The serrano cream may be made 1 day in advance, kept covered and chilled, and brought to room temperature before serving.
  10. For each serving ladle ½ cup of each soup into 2 glass measuring cups, pour the soups simultaneously into a shallow soup bowl from opposite sides of the bowl, and drizzle some of the serrano cream over each serving.

 

11 comments

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  4. Margretta says:

    Such beautiful presentation! I love it.

  5. Siri says:

    Wow- that looks wonderful! Your snow food has been so much classier than mine.

  6. What a cool look! That would make for such a fun but not overproduced dinner party starter.

  7. Colleen Stromatt says:

    A work of art! I am making this tomorrow!!!

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