Roasted Yellow Bell Peppers and Tomato Soup
A stunning restaurant-style presentation — roasted yellow pepper soup and roasted tomato soup poured simultaneously into the bowl, creating a two-tone swirl.
Ingredients
- 6 whole yellow bell peppers, roasted and coarsely chopped
- 3 tbsp shallots, for pepper soup
- 1 tsp fresh thyme
- 2 tbsp unsalted butter (divided)
- 3 cup chicken broth (divided, plus extra as needed)
- 1 cup heavy cream (divided)
- 3 lb Roma tomatoes, quartered
- 3 clove garlic
- 3 tbsp shallots, for tomato soup
- 1 tsp dried oregano
- 1 whole jalapeño pepper, minced (for cream garnish)
Instructions
- 1
For pepper soup: melt 1 tbsp butter in a heavy saucepan. Sauté shallots with thyme until soft. Add roasted yellow pepper and 1.5 cups chicken broth. Simmer covered 12–15 minutes until very soft. Purée; whisk in 0.5 cup cream. Adjust with extra broth to desired consistency.
- 2
For tomato soup: bake quartered Roma tomatoes and garlic cloves, skin side down, on two jelly roll pans at 350°F for 45 minutes.
- 3
Cook shallots and oregano in 1 tbsp butter. Add roasted tomatoes, crushed garlic, and 1.5 cups chicken broth. Simmer 15 minutes. Purée; whisk in 0.5 cup cream. Adjust consistency with extra broth.
- 4
To serve: half-fill two cups — one with pepper soup, one with tomato soup. Pour simultaneously from opposite sides of each serving bowl so yellow and red soups sit side by side.
- 5
Beat remaining heavy cream with minced jalapeño and a little garlic; strain and drizzle over the top for a beautiful presentation.