Grilled Pepper Tomato Soup |
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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 6 |
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This is a very, very simple grilled pepper and tomato soup recipe. You can easily modify it by adding onions, garlic, thyme, oregano, etc. But, keeping with my own definition of comfort food, I'm going to keep it very simple. Ingredients:
30 oz of chicken broth |
2 lbs of tomatoes (err on the side of more than 2lbs instead of less) |
2 regular-size anaheim peppers brushed with olive oil |
1 cup of heavy cream |
salt & pepper |
fresh basil leaves, chopped (to taste) |
Directions:
1. First thing we need to do is grill up the peppers. You should have your oven turned onto Broil first. Use a baking sheet and brush both peppers with olive oil.
2. What you're looking for after they go in is for the first dark spots to appear. Once they do, turn the peppers and wait for some more brown/black spots to appear on that side, then pull them out and put them in a container. The container needs to be covered with some sort of lid-plastic wrap works just fine. Let the peppers sit and steam themselves (that's why we covered the container) until they are cool enough to work with.
3. In the mean time, core and seed the tomatoes, and cut them into smallish chunks.
4. By the time you're done with this, the peppers will be cool enough to work with. Cut off the stems and pull the skins off and clean the seeds out, then chop the peppers up as well. Combine the broth, tomatoes, and peppers into a pot on medium, and cook it uncovered, stirring occasionally, until the mixture begins to bubble.
5. At that point, reduce the heat to low and stir in the cream, salt, and pepper, and simmer it for another 15 minutes or so.
6. At this point, pull the entire mixture off the heat and put it into a food processor or blender in batches until mostly smooth and creamy.
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