Tomato Pepper Soup By Kum_icook #tomatopeppersoup #souprecipe

Tomato Pepper Soup

Ingredients
• 1 kg tomatoes, cut into wedges
• 1 medium onion, cut into wedges
• 8-10 cloves garlic, chopped
• 2 tablespoons oil
• Salt to taste
• 2 large red bell peppers
• 6-8 fresh red chilli paste
• 1/2 teaspoon black pepper
• optional: 1 tablespoons vinegar

INSTRUCTIONS
• Prepare: Preheat your oven to 400 degrees Fahrenheit. Line an extra large rimmed baking sheet. Add the tomatoes to the baking sheet. Along with the cut up onion. Use most of the oil, and salt to toss the tomatoes, and the onion together until they’re well coated in the oil and salt. Spread them out in an even layer.
• Make a foil packet for the garlic: This method allows the garlic to get roasted.  Add about oil, and a salt. Toss to combine. Seal the foil packet up by folding the edges in on each other, the packet should be tightly sealed, and the garlic cloves should be in a single layer. Make room for the foil packet on the baking sheet by moving a few tomatoes over.
• Roast: Roast the tomatoes, garlic, and onion for 20 to 25 minutes, or until the tomatoes, have shriveled up a little, released their juices, and the onion is tender. The garlic cloves should be slightly browned, and fork tender.
• Roast the peppers: While the tomatoes are roasting in the oven, roast your bell peppers over the flame of a gas burner place the pepper directly on grate of the gas burner, the open flame is touching much of the pepper. Use tongs to rotate the pepper until all sides are mostly charred. This will take about 8 to 10 minutes – don’t leave them unattended. Once the peppers are nice and charred place them in a medium sized mixing bowl. Cover tightly with a lid, or plastic wrap, and set aside for 10 to 15 minutes. This allows the heat from the peppers to create steam, and allows the skin to lift off of the peppers easier.
• Peel the red peppers: Once the red peppers have cooled enough to handle use a paper towel to help you peel most of the charred skin off the peppers, leaving some behind, because it adds flavor. Roughly cut up the flesh of the peppers, discarding the seeds and stems.
• Blend: To a high speed blender add the tomatoes, onion, roasted garlic, and any tomato juices. Also add the roasted red peppers – you may need to blend a little, then add more tomatoes once there is room. Carefully blend the tomatoes and red peppers until smooth. Taste and add the vinegar if you need a little more acidity, the oil, red chilli paste for heat, and salt – blend until smooth. Taste and adjust the flavors as needed. 
• Finish: Transfer the soup to a medium sauce pot to slowly heat the soup up. At this time add in the heavy cream, if using, or chicken broth/veggie broth if you wish to thin out the soup a little more.  Taste and adjust any flavors as needed.
• Serve the soup: Once the soup is heated through you can serve the soup immediately, as is. Or, you can top it with croutons, or fresh basil, if desired. Or, make a grilled cheese sandwich to go with it.

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