Roasted Tomato and Red Pepper Soup with Nice & Dry Cider

Roasted Tomato and Red Pepper Soup
Serves 2

  • 6 Roma tomatoes, quartered and seeded
  • 2 red bell peppers, halved and seeded
  • 1 yellow onion, chopped
  • 3 garlic cloves
  • 1 tbsp of olive oil
  • Salt and pepper to taste
  • 1 tsp smoked paprika
  • 1/2 tsp cayenne
  • 4 cups sodium-reduced chicken or vegetable broth
  • 2 tbsp heavy whipping cream (35%)
  • Fresh basil to garnish

On rimmed baking sheet, arrange tomatoes, peppers (skin-side up), onion and garlic in single layer. Drizzle with olive oil, tossing to coat. Season with generous pinch each of salt and pepper. Place in 400°F oven until vegetables are tender and peppers look charred, about 30 minutes. Remove peppers to bowl and cover tightly with plastic wrap. Leave until cool enough to handle, remove skin from peppers and discard.

In large pot over medium heat, combine vegetables, peeled peppers, smoked paprika, cayenne pepper and broth. Simmer, stirring occasionally, until vegetables are tender and broth has reduced, about 25 minutes.

Using a food processor or immersion blender slowly blend vegetable mixture until smooth. Stir in heavy cream. Taste and adjust seasoning as needed.

Garnish with fresh basil.

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