Roasted Red Pepper And Tomato Soup With Dill Creme Fraiche Recipes

CREAMY ROASTED RED PEPPER TOMATO SOUP

Steps:

• Roast red peppers in a 500 degree F (260 C) oven (on a foil-lined baking sheet) or over an open flame on a grill or gas stovetop until tender and charred on all sides - about 10-15 minutes in the oven, or 5 minutes over an open flame. Then wrap in foil to steam for a few minutes.
• In the meantime, add remaining soup ingredients to large pot and bring to a simmer. Then unwrap red peppers, let cool to the touch, and remove charred outer skin seeds and stems. Add to soup (see photo).
• Transfer to blender or use immersion blender to purée soup. Then transfer back to saucepan/pot and bring to a simmer over medium-low heat. Taste and adjust seasonings as needed, adding more coconut sugar or stevia to sweeten, red pepper flake for heat, basil or dill for earthiness, garlic powder for overall flavor, or salt for saltiness. I added a bit more of each. Go for big flavor!
• Let simmer on low for at least 10 more minutes. The longer it simmers, the deeper the flavor develops.
• Serve as is or top with desired toppings, such as croutons, fresh dill or basil, tomatoes, crispy baked chickpeas, nutritional yeast or Vegan Parmesan Cheese, and/or black pepper.
• Leftovers will keep covered in the refrigerator for 4-5 days or the freezer for 1 month.

ROASTED RED PEPPER AND TOMATO SOUP

Steps:

• Pre heat oven to 425 degrees.
• Line 1 cookie sheet with tin foil - wash and cut tomatoes in half, arrange cut side down on cookie sheet, drizzle generously with good extra virgin olive oil, course, kosher or sea salt and a touch of ground pepper - bake until tomato peels have split and developed a nice caramelized texture. Approximately 45 - 60 minutes. Remove from oven and allow to cool, remove tomato skins.
• While the tomatoes are caramelizing in the oven take your red peppers and blacken them over an open gas flame or in the case you do not have gas this can also be accomplished over an electric element simply by allowing the pepper contact with the heating coil till it blackens, or you could also do this on a gas grill. Place blackened peppers in a brown paper bag and allow to cool - I always make sure I have a plastic bag on the outside as the juices from the peppers will soak through as they cool. Once cooled remove skins, tops, ribs and seeds. Do not wash.
• In a large soup pot add 1 tbsp olive oil add onions, garlic and sauté till onions appear clear. Add chicken stock, white wine, tomato paste, basil, tomatoes and peppers. Allow to cook for approximately 30 minutes. If you have a hand held blender, puree until a creamy texture is accomplished, or you can do this in a blender a few cups at a time being very careful not to over crowd the blender as the top will pop off with the heat. Return the pureed mixture back to the pot add pepper flakes and reduce over medium heat for 10 minutes - if desired add cream and serve!

ROASTED RED PEPPER AND TOMATO SOUP

Steps:

• Roast peppers: rub oil on peppers and put them under the broiler until blackened, turn to get all sides. Put into paper bag and seal. Let rest for 15 minutes, then peel will come right off and core and seeds will fall out. Chop peppers. Reserve one chopped pepper; set aside.
• Heat olive oil over moderate heat. Add onion and garlic and cook until soft but not brown, about 5 minutes. Stir in tomato, bell peppers (except reserved), thyme, paprika, and sugar. Cook over medium-low heat until all the tomato juices have evaporated, about 25 minutes.
• Stir in chicken stock, salt and pepper, cayenne pepper, and hot sauce (if using). Bring to boiling, lower heat, and simmer, partially covered, for 25 minutes or until vegetables are tender.
• Strain soup, reserving broth. Place solids in food processor or blender, and process until fairly smooth. Add puree back into broth.
• Melt butter and stir in the flour, cook for 1 minute. Stirring slowly, add the broth/vegetable mixture. Add reserved chopped pepper and bring to boiling. Lower heat and simmer 10 minutes.
• Ladle into bowls and add 1 tablespoon of sour cream to each bowl. For a lighter soup, this is also delicious without the sour cream.

ROASTED RED PEPPER AND TOMATO SOUP WITH DILL CREME FRAICHE

Steps:

• SOUP.
• pre-heat oven broiler.
• lay tin foil onto a cookie sheet
• cut peppers in half, remove seeds and the stem, cut the top off the head of garlic and rub with olive oil, salt and pepper, cut tomatoes in half and place on foil and place under broiler.
• remove tomatoes after 5 minutes.
• remove peppers and garlic after 10 minutes, wrap in the foil and set aside until cooled enough to handle.
• heat remaining oil in a medium pot on medium-low heat
• peel tomatoes and peppers (skins will slip off easily) and squeeze garlic out and add everything to the pot as well as chicken stock and simmer for 5 minutes.
• puree the soup (in a blender or with a hand blender) and add sugar.
• season to taste and simmer for 10 minutes.
• CREME FRAICHE.
• whip cream briskly until stiff.
• gently fold wipped cream, sour cream and dill together
• add a healthy dollop onto every steamy bowl of soup.
• yummy.

ROASTED RED PEPPER AND TOMATO SOUP

Steps:

• Quarter and seed the red peppers. Core and cut the tomatoes in half lengthwise. Place peppers and tomatoes, cut side up, on a foil-lined baking sheet. Add garlic and onion. Mix oil with salt, thyme, rosemary, basil and pepper. Brush over vegetables. Roast on the bottom rack of a 450 F oven for 50-60 minutes or until tender and slightly charred. Let cool for 30 minutes. Slip skins off tomatoes.
• In batches, in a blender or food processor, puree vegetables and any juices, along with chicken stock until smooth. Return to sauce pan and add any remaining chicken stock. When soup has heated, garnish with a swirl of sour cream and fresh herbs. Serve immediately.