Tomato and Red Pepper Soup From Vicki Delany

I hope you’re not tired of my recipes for using local tomatoes that are in season right now where I live. This is a huge favourite of my family and I make bucket loads of this soup in the fall for freezing.  Even in the depths of winter you can enjoy a taste of a real tomatoes.

 

Tomato and Red Pepper Soup

        Ingredients:

5 LBS FRESH TOMATOES  (must be fully ripened)

3 MEDIUM RED BELL PEPPERS

2 TBSP EXTRA-VIRGIN OLIVE OIL

1 TABLESPOON CHOPPED SEEDED RED CHILI

SALT AND FRESHLY GROUND BLACK PEPPER

1 CLOVE OF GARLIC, FINELY CHOPPED

1 TABLESPOONS BALSAMIC VINEGAR

2 1/2 CUPS VEGETABLE OR CHICKEN STOCK 

 

Directions:

Place tomatoes in a large pot of boiling water for about 60 seconds. Transfer them immediately to a large bowl of water. Cool, then peel off the skins and remove seeds.

Broil peppers (turning regularly) until the skins are charred. Place them in a covered bowl until they’re cool enough to handle. Then peel and finely chop.

Heat olive oil in a large, heavy-bottomed saucepan over medium heat.

Add the chilli peppers, chopped red peppers and a pinch of salt. Cook for 5 minutes.

Add garlic and cook for 2 minutes.

Add chopped tomatoes, another pinch of salt, and vinegar. Cook for another 10 minutes.

Add the stock, bring to boil and simmer for 15 minutes.

Cool slightly.

Using an immersion blender, tabletop blender or food processor, blend the soup to a smooth consistency.  Can be served immediately or frozen.

 

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