Roasted Red Pepper & Tomato Soup

Roasted Red Pepper & Tomato Soup

By Chef Trev


4 Lg red bell peppers (rough chopped)

4 cloves garlic (crushed)

8 vine ripped tomatoes (cut in ¼)

2 red onions (rough chopped)

½ bunch fresh basil (rough chopped)

2 cups fresh mozzarella cheese ( medium diced)

1-liter chicken or vegetable broth

2 limes (juice)

2 tbs sugar

1 tbs dried thyme

2 tbs dried oregano

1 French baguette (cut in to large dice)

½ cup white wine (dry)

1 tbs balsamic vinegar

Salt & pepper

Olive oil

*Note: You will need a large juice blender or hand blender for this recipe


The first step is to preheat your oven to 375F. Next in a large mixing bowl and in your rough chopped red peppers, garlic cloves, quartered tomatoes, red onions, 1 tsp. dried oregano, dried thyme, a pinch of your chopped basil and season good with sugar, salt & pepper and a touch of olive oil. Mix together well. Using a large roasting pan or try, add your pepper and tomato mixture and roast until completely soft (stir often).

Once roasted, remove from the oven and transfer to a large soup pot with a high heat. Next pour in your white wine and reduce for 3-4 mins while stirring constantly. Once reduced add in your lime juice, the remaining basil, remaining oregano, chicken or vegetable broth, balsamic vinegar and bring to a boil. When it begins to boil, remove from the heat and blend soup until smooth (if your soup is too thick, just add in a touch of water to your liking).

The last step is to return to the heat again, check for seasoning one more time and bring a boil for the last time. Next reduce heat to a simmer and cook 4-5 mins. For the croutons, coat with a little olive oil, season with salt & pepper and toast until golden brown.

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To serve garnish your soup with the fresh mozzarella cheese and croutons. Enjoy!! Que Aproveche!!