This creamy, decadent soup is unbelievably delicious! This is one of my favorites all year long and it is a wonderful first course for entertaining. This recipe is done in two parts. I make the vegetable broth a day or two before I plan on making the Roasted Pepper & tomato soup. I have made the complete recipe all in one day and it can be a little too much, even for a seasoned cook. Obviously, if your short on time you can use store bought veggie broth. I have not done this, as I love the natural flavor of the homemade broth. Below is the recipe for homemade vegetable broth used to make the roasted red pepper and tomato soup:
Homemade Vegetable Broth
- 6 Sprigs of fresh flat leaf parsley
- 6 Medium Carrots, cut into 1″ pieces
- 4 Medium Celery ribs, cut into 1″ pieces
- Pieces of celery leaves
- 1 Large Yellow Onion, peeled and cut into 8 wedges
- 1 Medium Red Onion, peeled and cut into 8 wedges
- 2 Tablespoons of Extra-virgin Olive Oil
- Kosher salt and freshly ground pepper
- 1 cup of Sauvignon Blanc (I use Kendall Jackson)
Position oven rack in the center of the oven. Preheat to 450 °
In a large roasting pan, toss the sprigs of herbs, celery leaves, celery, carrots, onions with the olive oil. Add the 2 teaspoons of kosher salt and a few grinds of the fresh black pepper. Stir and spread in a single layer.Roast for 20 minutes then stir and roast an additional 20 minutes for a total of 40 minutes.
Transfer vegetables and juices to a 6 quart pot and add 3 quarts of cold water. Bring to a boil. Reduce the heat so that it simmers gently, uncovered for 30 minutes. Add the wine and simmer for 30 minutes more. If you are short on time, 20 minutes will do the trick.
Strain the ingredients through a fine mesh sieve, pressing gently on the vegetables to extract as much liquid as possible. Discard the solids.
If you are making your pepper tomato soup the same day, just set it aside. If you are making the soup in a day or two let it cool, then cover and refrigerate. You may also freeze up to 3 months.
Roasted Red Pepper and Tomato Soup
- 3lbs. Red Bell Peppers, cut into 1″ wide strips
- 2lbs. Roma or ripe Plum tomatoes, seeded and cut into 1″ strips
- 3 medium carrots, cut into 1″ pieces
- 1 large yellow onion, cut into 8 wedges
- 1 large red onion, cut into 8 wedges
- 6 large basil leaves torn into pieces
- 1 teaspoon of Paprika
- Kosher salt, cayenne pepper and fresh ground pepper to taste
- 9 TBS of extra virgin olive oil
- 3 cups of Roasted Vegetable broth (see above) or store bought
- 1/4 cup of heavy cream
- 1.5 tbs red wine vinegar
- 2 tbs + Small Nonpareil capers, drained and patted dry (we love capers, so I use more than this)
Position the oven rack in the center of the oven and preheat oven to 450°F. In a large roasting pan, toss the peppers, tomatoes, carrots, onions, basil with the paprika, cayenne, 1tsp salt and a few grinds of pepper. Add 6 TBS of the olive oil. Mix well and make sure they are in a single layer.
Roast the vegetables turning them every 15 minutes, roasting for a total of 45 minutes or until tender and browned in spots. Remove and let the veggies cool for about 15 minutes.
Put 1/3 of the veggies in a blender or processor with 1 cup of the broth. Puree until smooth, about 2 minutes. Strain through a fine sieve set over a saucepan, using a silicone spatula to press all the liquid through; discard any solids. Repeat with the remaining veggies and remaining liquid from the pan, and broth in two more batches.
Stir in the cream and bring to a simmer over medium-low heat. Stir in the red wine vinegar and gently simmer for 5 minutes. Season to taste with salt and Cayenne. Remove from heat.
Add the remaining 3 TBS of olive oil to a small skillet over medium high heat until hot. Add the drained capers and saute about 30 seconds until they open, flower and become crunchy. Drain the capers in a small fine sieve over a small bowl or ramekin. Transfer the capers to a paper towel lined plate; reserve the oil.
Serve the soup topped with freshly grated Parmesan cheese, drizzle caper oil and the capers.