Roasted Red Pepper and Heirloom Tomato Soup

Summer Soup

 What You Need

4-1/2 pounds of Heirloom Tomatoes, assorted colors
2 red peppers
1/3 c. red onion
1/3 c. fresh basil
black pepper, freshly ground
sea salt
2 tbsp olive oil

What You Do

Preheat the oven to 450 degrees. Lengthwise slice red peppers and quarter tomatoes.  Place cut side up in metal baking pan and drizzle with the olive oil.  Sprinkle with sea salt and black pepper. Add finely sliced onions and basil.  Roast for 30 minutes or until tomatoes soften.

Soup can be served home-style or, once cooled, run through a mill or processor for a smoother texture.  For a light pasta sauce, simmer in a stock pot for 15-20 minutes.

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