Friday, April 28, 2017

Grilled Tomato and Pepper Soup


My Mom created this recipe last autumn when she was inspired to find a way to use the abundance from her vegetable garden at the end of the growing season. She made extra to share with us and it was so good, I had to get the recipe to capture here.

Grilled Tomato and Pepper Soup


10-12 Roma tomatoes
2 mild green chilis
3 bell peppers

1 tbsp olive oil
1/2 sweet white onion, chopped
2 garlic cloves, minced

1 - 2 tbsp minced fresh basil (or sub 1 tsp dried)
1 tbsp minced fresh oregano (or sub 1 tsp dried)
1 tsp salt
1/4 tsp pepper

5 cups water
1 1/2 tbsp vegetable bouillon (or use 5 cups of vegetable broth)


Heat a grill and grill the chilis and peppers for about 4 minutes per side. Cook them until they are just blackened. Then grill the tomatoes for about 6 minutes per side until they are soft and the skins begin to split. Remove the tomatoes and peppers from the grill and cover them so they will continue to steam a little while you begin to prep the onions and garlic.

Heat the olive oil in a large saucepan. Add the onions and garlic and saute until they begin to soften and the onions turn translucent. While your onions and garlic cook, peel the tomatoes and remove the stem end. Then peel the peppers and remove the stems and seeds. Chop the tomatoes and peppers (reserve 1/4 cup of peppers) and add them to the pan. Next, add in the herbs and seasonings (basil, oregano, salt and pepper). Give everything a stir to coat the veggies with the seasonings. Add the water and bouillon and bring the soup to a simmer. Partially cover the pan and let the soup cook over low heat for 20 minutes.

Blend the soup with an immersion blender or process in small batches in a blender (be careful not to burn yourself). Taste, and adjust the seasonings. Add the reserved pepper pieces to individual bowls as you serve the soup. You can also garnish each with a little more of the fresh basil and oregano. This soup is great alongside a garden salad, sandwich, or pasta dish.

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