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Roasted Tomato Soup

Description: Roasted tomato soup.
Yield: Four servings.

Qty Unit Ingredient
1 Tbsp. Olive Oil
1 Onion (chopped)
1 Red Bell Pepper (chopped)
3 cloves Garlic (minced)
8 Roasted Tomatoes (roasted for 1 hour at 300 F., turning once, skins removed)
3 c. Chicken Stock
1 Tbsp. Balsamic Vinegar
1 tsp. Italian Seasoning
1/2 tsp. Dried Basil
2 Bay Leaves
Kosher Salt
Black Pepper


  1. Cook onion and bell pepper in olive oil over medium heat until softened (about 7 minutes)
  2. Add garlic and cook for another minute, stirring regularly
  3. Add all remaining ingredients
  4. Bring to a boil, then reduce heat and simmer for about 15 minutes
  5. Remove bay leaves
  6. Blend with an immersion blender

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Copyright 2005-2009, Kevin Worcester