Terrific Tomato & Roasted Red Pepper Soup

 

This delicious mid-winter soup is perfect for your Valentine’s Day dinner – or for any day. It’s a favorite of our Brides, and Chef Michael Davies has had many requests to share his recipe…Enjoy!

close-up
This colorful tomato soup is an Inn favorite!

 

Tomato and Roasted Red Bell Pepper Soup
Serves 4

Ingredients:
2 large          red peppers, halved, de-seeded & chopped rough
1 small         Spanish onion, chopped rough
1 small         carrot, chopped rough
1                     celery stick, chopped rough
18oz              plum tomatoes
2                     cloves garlic, chopped
2.5 cups      vegetable stock (can buy ready-made)
2 tsp.            Sugar, optional
2 tbsp.          Tomato paste
Kosher salt & freshly ground black pepper to taste
½ cup           35% cream
2oz.              Fresh basil chopped

To Prepare:

  1. Pre-heat oven to 375 degrees. Place peppers, onion, carrot, celery, garlic and tomatoes on baking tray. Mix with olive oil. Bake for ½ hour or until vegetables are roasted & tender. Blend in tomato paste and cook for 1-2 minutes longer.
baking-tray
Roast the vegetables on a large baking tray.

 

 

  1. Remove vegetables from baking sheet, transfer to a stainless steel pot. Add vegetable stock, simmer for 35 minutes or until vegetables are tender.
  1. Taste for seasoning using kosher salt & ground black pepper and sugar if needed.
  1. Add cream and half of the basil and puree using a blender until smooth.
  1. Serve in soup bowls with a sprinkle of fresh chopped basil and a swirl of fresh cream.

 

Happy Valentine’s Day from everyone at the Elm Hurst Inn & Spa and Idlewyld Inn & Spa!