Tuesday, March 15, 2011
Spicy Tomato and Red Pepper Soup
Adapted from Steamy Kitchen
5 large tomatoes, cut into 3/4 inch slices
1 onion, cut into 1/2 inch slices
1/2 jalapeno (cut in half lengthwise), seeds removed
2 red bell peppers, cut into quarters
1/4 teaspoon smoked paprika
1/2 teaspoon garlic powder
1 teaspoon kosher salt, or to taste
Freshly ground black pepper
2 cups chicken or vegetable broth
1/4 cup grated Parmesan (plus more for garnish)
2-4 tablespoons heavy cream
Preheat oven to 400 degrees. Arrange vegetables on one or two large baking sheets, brush with olive oil and roast for twenty minutes until beginning to brown.
If using an immersion blender roughly chop the cooked vegetables and place them in a deep pot with the rest of the ingredients. Blend until smooth and heat until warmed through. Serve with plenty of Parmesan cheese on top and crusty bread.
If using a regular blender, roughly chop cooked vegetables and place in blender with all of the ingredients (if they fit in your blender). Blend until smooth and then heat on the stove.