Monday, July 14, 2008

Roasted Tomato and Red Pepper Soup

Approx 1 lb tomatoes (Roma work really well in this recipe)
1 Red Pepper
1 Med Onion
1 head garlic
olive oil
fresh basil (to taste)
approximately 2 cups (or one can) chicken (or veggie) broth or stock

Cut tomatoes in half and lay face up on a baking sheet (choose a pan with a rim, otherwise the juices drip all over the floor of your oven). Quarter and seed the red pepper and put on baking sheet with tomato. Slice onion thick and put on baking sheet. Peel garlic and put whole cloves on baking sheet. Drizzle with olive oil, salt and pepper and toss to coat. Put this in a 400 deg oven, turning everything after about 20 minutes. Continue to roast until you start to get some color on the tomatoes and peppers and your kitchen smells heavenly.

Once the veggies are done, remove to a blender. Pour the pan juices into the blender, too. Add stock and basil and cover with a folded towel (be very sure you do not run the blender with hot items in it and the lid sealed - that will cause the items in your blender to build up a lot of pressure and possibly explode - not kidding! Place a large folded towel over the blender opening instead) and blend until smooth. Taste and add any additional seasoning. Place in bowls and garnish with sour cream and a sprig of basil.

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