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Roasted Tomato & Red Pepper Soup #2
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    Roasted Tomato & Red Pepper Soup #2

    • 4 red bell peppers, halved, seeded, cored
    • 10 Roma tomatoes, halved longways
    • 1 onion quartered
    • 1 head garlic
    • 1 Tbsp olive oil
    • 3 large basil leaves torn
    • 1 Tbsp fresh rosemary
    • kosher salt
    • 1 quart chicken stock
    • salt and pepper
    • 3 basil leaves julienned

    Preheat oven to 425 degrees. Line a baking sheet with aluminum foil and lightly spray it with oil. Place tomatoes, peppers and onions cut side down on sheet and bake about 40 minutes until skins on tomatoes and peppers are blistered and somewhat blackened. Meanwhile separate garlic cloves and place in small piece of foil and sprinkle with olive oil and roast for 30 minutes next to vegetables. Cool vegetables and then pull off blackened pepper skins and any tomato skins that are very black. Remove any burned onion layers. Place vegetables and any juice from pan in large stockpot with chicken stock, rosemary, torn basil and salt/pepper to taste. Peel/squeeze garlic into pot and bring to a boil. Reduce heat to simmer and cook 25-30 minutes. Puree with immersion blender and garnish with julienned basil.

    From:  Joel Schwarz
    Posted By: Joel Schwarz , Via: Rec.Food.Recipes
    Post Date:   August 2000

    *BACK TO SOUPS*








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