This is one of my favorite Italian soups. The combination of roasted tomato and red bell pepper is really unique. The soup tastes little tangy but still sweet because of red bell pepper, and it's velvety in your mouth because of cream. It is perfect with Panini, grilled-cheese sandwich, or with any kind of parathas.
- 1-1/2 pounds fresh tomatoes, cut in to wedges
- 2 Cup roasted Red Bell Pepper (store bought) chopped
- 3 Garlic Cloves
- 2 small yellow or white Onions, cut into wedges
- Wine-Cherry Tomatoes for garnish (optional)
- 1/2 cup Extra-Virgin Olive Oil
- Salt and freshly-ground Black Pepper
- 4-5 cups Water or vegetable stock
- 2 Bay Leaves
- 4 tablespoons Butter
- 1/2 tsp Mixed Italian Herbs (Dry)
- 1/2 cup chopped fresh Basil
- 1/2 cup heavy Cream
1. Preheat the oven to 450 degrees F.
2. Wash, core, and cut the tomatoes into wedges. Spread the tomatoes, garlic cloves and onions onto a baking tray. If you are using vine-cherry tomatoes for garnish, add them as well, make sure don't chop them. Drizzle 1/2 cup of olive oil and season it with salt and pepper. Roast in the oven for 20 to 30 minutes, until caramelized.
3. Remove roasted tomatoes, red bell pepper, garlic and onion from the oven and transfer to a large stock pot. Set aside the roasted vine-cherry tomatoes for later. Add 3-4 cups of the water or vegetable stock, bay leaves, roasted red bell pepper, and butter. Bring them to boil, then reduce heat, and let it simmer for 15 to 20 minutes or until liquid is reduced by one-third.
4. Wash basil leaves and add them to the pot. Use the blender to puree the soup until it is smooth. Pour the soup back to pot on low heat. Add half of the heavy cream (half will be used for splash when serving) and adjust consistency/smoothness of soup with remaining vegetable stock or water if necessary. Season to taste with salt, freshly-ground black pepper, and Italian herbs. Pour in the bowl and garnish with 3 or 4 roasted vine-cherry tomatoes and a splash of heavy cream.
This is my entry to AWED :Italiano hosted by Dhivya.