Roasted Pepper and Tomato Soup
Elegant restaurant-style two-soup presentation: silky roasted yellow bell pepper soup meets oven-roasted tomato soup, poured simultaneously into bowls.
Ingredients
- 6 whole yellow bell peppers, roasted and chopped
- 3 tbsp shallots, divided
- 1 tsp thyme
- 2 tbsp unsalted butter, divided
- 3 cup chicken broth, divided
- 1 cup heavy cream, divided
- 3 lb Roma tomatoes, quartered
- 3 whole cloves garlic
- 1 tsp oregano
Instructions
- 1
For pepper soup: sauté 1½ tbsp shallots with thyme in 1 tbsp butter until soft. Add roasted peppers and 1½ cups broth. Simmer covered 12-15 minutes until very soft. Purée, whisk in ½ cup cream. Adjust consistency with more broth.
- 2
For tomato soup: place quartered tomatoes and garlic cloves skin-side down on jelly roll pans. Bake at 350°F for 45 minutes.
- 3
Cook remaining shallots and oregano in 1 tbsp butter. Add roasted tomatoes, crushed garlic, and 1½ cups broth. Simmer 15 minutes. Purée, whisk in remaining cream. Adjust consistency.
- 4
To serve: half-fill two pitchers — one with pepper soup, one with tomato soup.
- 5
From opposite sides of each bowl, pour both soups simultaneously to create a half-yellow, half-red presentation. Drizzle with cream whisked with chopped jalapeño and garlic.