Roasted Tomato And Red Bell Pepper Soup

Recipe Ingredients

2 1/4 lbs	1021g / 36oz	Tomatoes - halved lengthwise
2 lbs	908g / 32oz	Red bell peppers - quartered, seeded (large)
1		Onion - cut thin wedges
4		Garlic cloves - peeled (large)
2 tablespoons	30ml	Olive oil (preferably extra-virgin)
		Salt - to taste
		Freshly-ground black pepper - to taste
1 teaspoon	5ml	Fresh thyme leaves
		= (or 1/2 tspn dried thyme)
2 cups	474ml	Water - more or less
4 tablespoons	60ml	Part-skim ricotta cheese - room temperature
		Fresh thyme sprigs - (optional)

Recipe Instructions

Preheat oven to 450 degrees. Arrange tomatoes (cut-side up), bell peppers, onion and garlic cloves on large baking sheet. Drizzle oil over; sprinkle generously with salt and pepper. Roast vegetables until brown and tender, turning peppers and onion occasionally, about 40 minutes. Remove from oven. Cool.

Transfer vegetables and any accumulated juices to processor. Add thyme leaves. Puree soup, gradually adding enough water to thin soup to desired consistency. Chill until cold, about 3 hours. (Can be prepared 1 day ahead. Cover and keep refrigerated. If soup becomes too thick, thin with water to desired consistency.)

Ladle soup into bowls. Top each with 1 tablespoon ricotta cheese. Garnish with thyme sprigs, if desired.

This recipe yields 4 servings.

Per Serving: calories, 159; total fat, 9g; saturated fat, 2g; cholesterol, 5mg.

Source:
Bon Appetit, August 1997

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.