Roasted Yellow Pepper and Tomato Soup
A stunning Gourmet magazine two-tone soup: golden roasted yellow pepper purée poured simultaneously with a rich red roasted tomato bisque — dramatic and delicious.
Ingredients
- 6 yellow bell peppers, roasted and coarsely chopped
- 3 lbs Roma tomatoes, quartered
- 6 tbsp shallots, divided
- 2 tsp thyme
- 1 tsp oregano
- 2 tbsp butter, divided
- 3 garlic cloves
- 3 cup chicken broth, divided (plus extra)
- 1 cup heavy cream, divided
- 1 tbsp jalapeño-infused cream (for drizzle)
Instructions
- 1
Pepper Soup: In a heavy saucepan, melt 1 tbsp butter and sauté 3 tbsp shallots with thyme until soft. Add roasted yellow peppers and 1.5 cups chicken broth. Simmer covered for 12–15 minutes until very soft. Purée and whisk in 1/2 cup cream. Adjust consistency.
- 2
Tomato Soup: Place quartered Roma tomatoes (skin-side down) and garlic in jelly roll pans. Bake at 350°F for 45 minutes. Cook 3 tbsp shallots and oregano in 1 tbsp butter. Add tomatoes and crushed garlic with 1.5 cups chicken broth; simmer 15 minutes. Purée and whisk in remaining cream.
- 3
Prepare the drizzle: beat heavy cream with chopped jalapeño and a little garlic; strain.
- 4
To serve: Pour yellow pepper soup and tomato soup simultaneously from opposite sides of each bowl — you'll get golden and red halves.
- 5
Drizzle the jalapeño cream over the top. Beautiful and delicious.