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Roasted Tomato, Leek and Red Pepper Velouté

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Preheat oven to 375°. Makes 1 Gallon of Soup.

Ingredients

2 lbs. vine-ripe tomatoes, stems and hulls removed
2 red peppers, cut in quarters, seeds removed
2 orange peppers, cut in quarters, seeds removed
2 green peppers, cut in quarters, seeds removed
2 yellow peppers, cut in quarters, seeds removed
3 leeks, washed and chopped
4 shallots, sliced thin
1 head garlic, peeled and chopped
1 qt. light cream
1 qt. vegetable stock
½ cup olive oil
salt & pepper to taste

Method

Place all vegetables in a large bowl. Add ½ cup olive oil, and salt and pepper to taste. Mix thoroughly, pour onto a baking sheet in an even layer, and roast in the oven for 20 minutes.

Place roasted vegetables in a large stockpot with the vegetable stock and cream. Bring to a boil, then reduce heat and simmer for 45 minutes.

Use an immersion blender to puree all ingredients until smooth. You can also pour the soup into a blender and puree until the desired consistency is reached.

Season to taste. Serve hot with Parmesan crisps.