epicureaders

Golden & Red Tomato Soup

golden & red tomato soup


Roasted Tomato and Red Bell Pepper Soup

2 1/4 pounds tomatoes, halved lengthwise
2 large red bell peppers, quartered, seeded
1 onion, cut into thin wedges
4 large garlic cloves, peeled
2 tablespoons olive oil (preferably extra-virgin)
1 teaspoon fresh thyme leaves or 1/2 teaspoon dried
2 cups (about) water
4 tablespoons part-skim ricotta cheese, room temperature
Fresh thyme sprigs (optional)

Preheat oven to 450°F. Arrange tomatoes (cut side up), bell peppers, onion and garlic cloves on large baking sheet. Drizzle oil over; sprinkle generously with salt and pepper. Roast vegetables until brown and tender, turning peppers and onion occasionally, about 40 minutes. Remove from oven. Cool.

Transfer vegetables and any accumulated juices to processor. Add thyme leaves. Puree soup, gradually adding enough water to thin soup to desired consistency. Chill until cold, about 3 hours. (Can be prepared 1 day ahead. Cover and keep refrigerated. If soup becomes too thick, thin with water to desired consistency.)

Ladle soup into bowls. Top each with 1 tablespoon ricotta cheese. Garnish with thyme sprigs, if desired.

Modifications:
Used veggie broth – not water
I did not puree the garlic with the other veggies and used it as a garnish. (It irritates my tum a little. I will cook chunks of it with other foods, but then I remove the chunks before I eat it. Usually other people gobble it up.)
Probably added olive oil for more flavor.
Probably added salt and pepper.
Garnished with goat cheese – not ricotta.

Serves: 4

Source: Epicurious.com, Bon Appétit magazine, August 1997

 

Roasted Yellow Pepper Soup

6 yellow bell peppers, cored, seeded and halved lengthwise
4 tablespoons butter
1 cup chopped onions
1 cup chopped leeks
1/2 teaspoon salt
1/2 teaspoon black pepper
3 small boiling potatoes, peeled and sliced
5 to 6 cups defatted chicken broth
2 tablespoons snipped fresh chives

Lay 6 pepper halves, cut-side down, on a baking sheet; broil until well charred, 5 to 10 minutes. Transfer to a plastic bag; seal for 10 minutes. Slip off and discard the skins. Coarsely chop the roasted peppers, then set aside.

Melt the butter in a soup pot. Add the onions, leeks, salt, and pepper; sauté over low heat about 10 to 15 minutes or until the vegetables are soft.

Coarsely chop the remaining 6 pepper halves; add to the pot with the potatoes, reserved roasted peppers and 5 cups broth. Simmer, uncovered, until the vegetables are tender, about 30 minutes. Cool to room temperature.

Puree in a food processor, adding a bit more broth if it's too thick. Refrigerate to chill. Serve in tiny cups, garnished with the chives.

Modifications:
Used veggie broth – not chicken.
I don’t think that I used leeks. I think I roasted sweet onions and used those instead.
Probably added olive oil for more flavor.
Probably added salt and pepper.
I don’t recall if I used the chive garnish or not.

Serves: 10-12

Source: Epicurious.com, Parade, June 2000

Prepared by: Kelly for the June 2009 meeting.