Chilled Roasted Tomato and Red Pepper Soup with Basil
by allthebest • 12 Jun ’11 • soup • 6 Comments
4 red bell peppers (1 pound), quartered and seeded
8 medium tomatoes (1 pound), halved and cored
1 large red onion, cut into 1/2-inch-thick slices
6 – 8 large garlic cloves, halved
3 tablespoons olive oil
1 teaspoon ground coriander
fresh sprigs of thyme
3 cup vegetable stock
3 tablespoons cream
2 teaspoon fresh lemon juice
1 1/2 teaspoons salt
1/4 teaspoon sugar
4 tablespoons chopped fresh basil
Preheat broiler.
Toss bell peppers, tomatoes, onion, garlic with oil. Sprinkle with coriander and thyme in a large roasting pan and broil about 4 inches from heat until edges of vegetables are charred, about 7 minutes.
Stir vegetables, then broil until vegetables are tender, about 3 minutes more. Purée vegetables with any juices from pan in batches in a blender until smooth. Stir in remaining ingredients except basil.
Cool soup, uncovered, 30 minutes, then chill, covered, until cold, at least 2 hours. Just before serving, stir in basil.
Serves 4
Featured Photo From Gluten Free Girl and the Chef
This looks great. It will be perfect for the tomatoes and pepper from my garden. By the way, I really love your blog. I am always happy when I see an email from “All the Best”.
Thank you Sabrina! Enjoy the soup! xo
Will try this soup… Love the Mason jar it is in also…
xxoo
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This soup sounds fabulous… Will have to try it out at the restaurant next week when the temperature soars back to the 90′s. Lovely blog, this is my first visit.
Yum, this soup looks heavenly!
This post made me soooo hungry that I had to go out to the garden immediately and gather the three ripe tomatoes I have (one is slightly green). . .Thanks for the recipe!