Sunday, May 6, 2018

Roasted Red Pepper and Tomato Soup

Yield: 3 servings

2 red bell peppers, quartered
4 cloves garlic, skin on
1 tbsp olive oil
1/2 onion, diced
1 can diced tomatoes (ideally San Marzano)
2 cups vegetable stock
1 tbsp red wine vinegar
1 tbsp maple syrup
3/4 tsp smoked paprika
1/4 tsp red pepper flake
salt and pepper
1 can chickpeas, drained, rinsed, and smashed with a fork
(optional) garnish: fresh herbs (parsley or cilantro), pine nuts, vegan parmesan cheese

1. Preheat oven to 400F. Line a baking sheet with parchment paper.
2. Arrange red pepper on one end of the baking sheet and garlic on the other.
3. Roast for about 20 to 25 minutes, or until skin on peppers in bubbled and mostly blackened. 
4. Remove from the oven and place peppers in a bowl. Cover with plastic wrap to allow them to steam for 2 to 3 minutes. The skin should then be easy to peel away. Also remove skin from roasted garlic.
5. In a medium pot, heat olive oil over medium heat. Add onion and saute for 5 minutes, or until softened.
6. Add peeled peppers, garlic, tomatoes, stock, vinegar, maple syrup, paprika, red pepper flake, salt, and pepper. Simmer for 10 to 15 minutes, stirring occasionally.
7. Pour the soup into a high speed blender. Purée until smooth, scraping down sides as needed. 
8. Serve with smashed chickpeas on top, or with fresh herbs, a bit of pine nuts, or vegan parmesan cheese.
9. Leftovers keep well covered in the refrigerator for 3 to 4 days.

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