Roasted Tomato and Red Bell Pepper Soup

from Tyler Florence, Food Network

Serves 5



2 pounds fresh tomatoes (around nine medium tomatoes)
2 red bell peppers
6 cloves garlic, peeled
2 small yellow onions, sliced
1/2 cup extra-virgin olive oil
Salt and freshly ground black pepper
3 Cups chicken stock
2 bay leaves
4 tablespoons butter
1/2 tsp salt
1/2 cup chopped FREASH basil leaves, optional
3/4 cup heavy cream ( i use half and half), optional

Preheat oven to 450 degrees F.

Wash, core and cut the tomatoes into halves. Spread the tomatoes. peppers, garlic cloves and onions onto a baking tray.
If using vine cherry tomatoes for garnish, add them as well, leaving them whole and on the vine.
Drizzle with 1/2 cup of olive oil and season with ALOT of salt and pepper.
Roast for 20 to 30 minutes, or until caramelized and dark brown on the edges.

Remove roasted tomatoes, garlic and onion from the oven and transfer to a large stock pot (set aside the roasted vine tomatoes for later).
Add chicken stock, bay leaves, and butter. Bring to a boil, reduce heat and simmer for 15 to 20 minutes or until liquid has reduced by a third.

Wash and dry basil leaves(I use dry leaves sometimes too), if using, and add to the pot. REMOVE BAY LEAVES.
Use an immersion blender to puree the soup until smooth or transfer pot contents to a regular blender and puree in batches.
REMEMBER THE CONSISTENCY OF THE SOUP IS THE AMOUNT OF STOCK YOU USE SO IF YOU WANT THICKER LESS STOCK, THINNER MORE STOCK.

Return soup to low heat, add cream.
Adjust consistency with remaining chicken stock, if necessary.
Season to taste with salt and freshly ground black pepper.
Garnish in bowl with 3 or 4 roasted vine cherry tomatoes and a splash of heavy cream. Or feta cheese.


This goes great with Tyler Florence's Grilled Cheese!