Roasted Tomato Soup
2 Pounds Plum Tomatoes, halved
1 Red Bell Pepper, seeded and halved
2 Garlic Cloves, chopped
1 Tablespoon Olive Oil
1/4 Red Wine
1/2 Cup Parsley, chopped
1/4 Teaspoon Paprika
1/2 Teaspoon Salt
1/4 Teaspoon Freshly Ground Pepper
Cucumber, chopped, for garnish
|Ready to broil|
1. Turn oven on to Broil.
2. Place tomatoes and bell pepper on a baking sheet. Broil until the skin is blackened. Transfer the pepper to a paper bad and let it stem until cool enough to handle.
3. Heat oil in large saucepan. Saute garlic until lightly browned. Add the tomatoes, including the skin. Reduce heat to medium. Remove the pepper from the paper bag and remove the skin. Add the pepper to the soup.
4 Add the wine, parsley, and seasonings to the pot. Stir and cook until the tomatoes lose their shape. Use an immersion blender to blend the soup to a creamy texture. Garnish with cucumber and serve.
Goes well with calzones.
Soundtrack Sixx:A.M - Modern Vintage