#{title}#{text}
#{title}#{text}
#{title}#{text}
#{title}#{text}
#{title}#{text}
BLOG
Slow Roasted Tomato and Pepper Soup
INGREDIENTS
INSTRUCTIONS
NOTES
Make a double batch and freeze in portions — this soup is one of the best things you can pull from the freezer on a cold winter night. Keeps up to 3 months frozen.
6 Eden Valley tomatoes, halved
3 green peppers, roughly chopped
6 garlic cloves, unpeeled
4 tablespoons olive oil
4 fresh thyme sprigs
1 teaspoons kosher salt
1 teaspoons black pepper
3 cups warm vegetable broth
3 tablespoons heavy cream
1 cups fresh basil for finishing
INSTRUCTIONS
- Prep and season: Preheat oven to 325°F. Arrange halved 6 Eden Valley tomatoes, halved cut side up and 3 green peppers, roughly chopped on a large rimmed baking sheet. Nestle 6 garlic cloves, unpeeled throughout. Drizzle with 4 tablespoons olive oil, scatter 4 fresh thyme sprigs over the top, and season with 1 teaspoons kosher salt and 1 teaspoons black pepper.
- Slow roast: Roast for 1 hour and 30 minutes to 2 hours until tomatoes are deeply caramelized and collapsed and peppers are completely tender and beginning to char at the edges. Do not rush this step — the long slow roast builds the depth of flavor that makes this soup extraordinary.
- Remove thyme sprigs. Squeeze roasted garlic from skins directly into a blender. Add all roasted vegetables and pan juices. Pour in 3 cups warm vegetable broth and blend until completely smooth. Work in batches if needed — never fill the blender more than halfway with hot liquid.
- Pour into a pot over medium low heat. Stir in 3 tablespoons heavy cream. Taste and adjust seasoning. Heat through gently without boiling. Ladle into bowls and finish with torn 1 cups fresh basil for finishing and a drizzle of olive oil. Serve with crusty sourdough.
NOTES
Make a double batch and freeze in portions — this soup is one of the best things you can pull from the freezer on a cold winter night. Keeps up to 3 months frozen.
