Roasted Red Pepper & Tomato Soup
| Curated Just for You | Test Kitchen Approved |
Yields: approx. 7 cups | Prep. Time: 15 minutes | Total Time: 30 minutes
Ingredients
1 red bell pepper, halved, seeded, and stemmed
1 (8-ounce) jar sun dried tomatoes packed in oil
4 cups chicken broth, divided
2 cloves garlic
2 roma tomatoes
1/2 a large sweet onion, cut into large chunks
1 tsp sugar
1 tsp salt
1/4 tsp ground black pepper
Directions
Using heat-safe tongs, roast the red pepper over an open flame on a gas burner until it is evenly blistered with black spots (alternatively, place the pepper on a sheet pan and broil, skin-side-up, in your oven until blistered). Place the pepper in a bowl, cover with foil, and allow to steam for 10 minutes.
Meanwhile, drain the sun dried tomatoes from the jar, reserving the oil.
Pour 1 cup of the broth into a high-powered blender. Add the garlic, tomatoes, onion, and drained sun-dried tomatoes.
Once the peppers are done steaming and have cooled enough to handle, run them under cool water and rub off any parts of the outer skin which come off easily. Add the pepper to the blender, cover, and puree until smooth.
Heat 2 tbsp of the reserved oil in a medium sauce pan set over medium heat. Once the oil is shimmering, carefully pour in the soup. Allow to cook, stirring constantly, until it begins to darken in color (about 2-3 minutes).
Stir in the remaining broth and allow the mixture to come to a boil while continually stirring. Turn the heat down to simmer and cook, stirring occasionally, for 10 minutes or until the onion has lost its raw taste. Season with the sugar, salt, and pepper. Taste and add additional salt as needed. Serve with buttered crusty bread. Enjoy!
Recipe adapted from The Wanderlust Kitchen
