AuthorHeather WallaceCategorysOupDifficultyIntermediateCold weather is coming quickly, and that means breaking out the sweaters from your closet and climbing on the couch to watch your favorite show and having a bowl of hot soup to warm you up.
This recipe has a secret ingredient and is sure to please even a tomato hater! My husband doesn't like tomatoes but he gave this his seal of approval. lol
Preheat broiler on high heat.
Cut 2 red peppers and 1 jalapeno pepper in half and remove all seeds, membranes, and stems.
Drizzle with olive oil and sprinkle with salt and pepper.
Place red peppers on a baking sheet cut side down and roast for about 13 Minutes.
Turn red peppers over and add the jalapeno pepper to the pan, continue roasting the peppers for another 7 Minutes until there is a nice char on peppers.
Remove peppers from the oven and place into a large bowl, cover with a plate or foil and allow them to sit for about 20 Minutes.
This allows them to sweat and makes it easier to peel the skins off.
Making sure peppers are cool enough to handle, remove the skins and set aside.
Preheat oven to 350 degrees F.
Cut about 4 lbs tomatoes into pieces (I used 3 tomatoes off the vine, 4 heirloom, 4 medium-sized red tomatoes from my garden, and a handful of black cherry tomatoes...basically just a wide variety of tomatoes). Leave the cherry tomatoes whole, place on cookie sheet cut side up.
Cut 1 large onion into quarters and place throughout tomatoes, along with 7 peeled garlic cloves.
Place 4 thyme sprigs over top of tomatoes and drizzle with olive oil, sprinkle with salt and pepper.
Bake for about 1 hour.
Remove thyme from tomatoes after baking and discard.
Transfer tomatoes, onion, garlic, peeled red peppers, and jalapeno pepper to a blender along with any juices from cooking and blend until completely smooth.
You might have to blend in 2 batches to fit into the blender.
Add 1/2 cup of fresh basil, 2 tablespoons of tomato paste, and blend again until smooth.
Serve with a grilled cheese sandwich or a slice of a baguette.
Ingredients
Directions
Preheat broiler on high heat.
Cut 2 red peppers and 1 jalapeno pepper in half and remove all seeds, membranes, and stems.
Drizzle with olive oil and sprinkle with salt and pepper.
Place red peppers on a baking sheet cut side down and roast for about 13 Minutes.
Turn red peppers over and add the jalapeno pepper to the pan, continue roasting the peppers for another 7 Minutes until there is a nice char on peppers.
Remove peppers from the oven and place into a large bowl, cover with a plate or foil and allow them to sit for about 20 Minutes.
This allows them to sweat and makes it easier to peel the skins off.
Making sure peppers are cool enough to handle, remove the skins and set aside.
Preheat oven to 350 degrees F.
Cut about 4 lbs tomatoes into pieces (I used 3 tomatoes off the vine, 4 heirloom, 4 medium-sized red tomatoes from my garden, and a handful of black cherry tomatoes...basically just a wide variety of tomatoes). Leave the cherry tomatoes whole, place on cookie sheet cut side up.
Cut 1 large onion into quarters and place throughout tomatoes, along with 7 peeled garlic cloves.
Place 4 thyme sprigs over top of tomatoes and drizzle with olive oil, sprinkle with salt and pepper.
Bake for about 1 hour.
Remove thyme from tomatoes after baking and discard.
Transfer tomatoes, onion, garlic, peeled red peppers, and jalapeno pepper to a blender along with any juices from cooking and blend until completely smooth.
You might have to blend in 2 batches to fit into the blender.
Add 1/2 cup of fresh basil, 2 tablespoons of tomato paste, and blend again until smooth.
Serve with a grilled cheese sandwich or a slice of a baguette.