A rustic roasted red pepper tomato soup drizzled with swirls of parsley pesto, loaded with flavor and beautiful rustic textures.
|For this roasted red pepper tomato soup you’ll need Italian San Marzano Tomatoes like These |
Can you smell the scent of this roasted red pepper tomato soup through your computer screen ?
I remember the smell of roasting peppers tickling my nose way before I stepped foot into the little apartment, with the tiniest microscopic kitchen that fit no more than 2 people at once. That’s where my mom was standing by the stove turning the peppers on a hot plate. I was no older than 6, but I loved those roasted peppers so much, I’d have roasted pepper dreams you guys! Can you blame me ?
We would always have them as a side dish, still warm and marinated in olive oil and red wine vinegar, just like this roasted pepper salad! They were also the base for a thick smoky pasta sauce with eggplant, used throughout the winter months as a bruschetta topping.
And that’s where the inspiration for today’s rustic roasted red pepper tomato soup actually comes from.
Rustic and hearty are the keywords in this recipe.
The magic really begins with the roasting of the peppers, and that subtle smoky layer you can only get from roasting your own. I really beg you to roast your own, okay ?
Store bought roasted peppers will simply not do in this recipe, trust me on this one. I also insist on using organic Italian San Marzano tomatoes because of their sweetness and richness; they are easy to find at your local health food grocery store nowadays or online.
I love to serve this roasted red pepper tomato soup in the most rustic form: with torn pieces of roasted peppers and chunks of tomato, and a few swirls of garlicky parsley pesto. If you have a few extra toasted pine nuts jus throw them on top for a nice nutty crunch.Perfection!
As a side note, Batman says this is the best roasted red pepper tomato soup he’s ever had, like in his entire life! Whaaat ..?
He said it kids so it must be true, or he’s trying to butter me up for something. Hmmm….We will see..!
The photos I just snapped with my iPhone, captured as the sun was going down and sneaking a few rays through the kitchen window at the shack; just before we sat down to eat. I keep them in their raw form, purely rustic as life unfolds before our eyes. In a walnut-shell: what you see is what you get.
Except you can’t taste the pictures, so you have to make this roasted red pepper tomato soup Pronto! Andiamo!
- 1/2 medium yellow onion diced
- 4 cloves garlic thinly sliced
- 3 tbsp extra virgin olive oil
- 5 roasted peppers mixed colors
- 1 oz x 28 can whole San Marzano tomatoes
- 1 bay leaf
- a pinch of sea salt to taste
- a splash of red wine vinegar
- 1/2 tsp red pepper flakes
- 2 1/2 c filtered water
- 1/4 c pine nuts for garnish
- 1/2 bunch flat leaf parsley picked through
- 1/3 c extra virgin olive oil
- 1/3 c pine nuts toasted
- 1-2 cloves garlic grated
- zest from 1 small lemon
- a good squeeze of lemon juice
- a pinch of sea salt to your taste
Roast the bell peppers on a hot cast iron plate until charred all over. Transfer to a bowl and cover with plastic wrap until cool enough to handle. Peel and discard the skins and the core. Reserve one of the roasted peppers and tear it into rustic pieces. Set aside. Use the rest of the roasted pepper and puree them in a small food processor with a splash of olive oil and a splash of red wine vinegar until a chunky sauce forms. Set aside.
Heat up 3 tbsp of the olive soil in an enameled cast iron pot on medium low flame; sauté the onion with a pinch of sea salt until softened and begins to get a little color. Add the red pepper flakes, bay leaf and garlic and sauté an addition two minutes making sure not to burn the garlic. Stir in the purred roasted peppers.
Transfer the canned tomatoes to a bowl and using your hands crush them into rustic chunks and add them to the pot. Stir and pour in the water. Bring to a gentle simmer and partially cover with a lid. Allow the soup to cook gently for about 45 minutes until the flavors have married and desired consistency is achieved. Adjust seasonings to your taste with sea salt. Serve hot with the reserved roasted pepper pieces and drizzles of parsley pesto. Garnish with the toasted pine nuts and a few fresh parsley leaves.
To make the parsley pesto discard the tough stems from the parsley and add the leaves to a bowl of a small food processor. Add the pine nuts, garlic and oil together with a pinch of sea salt and process until smooth. Transfer to a small bowl and stir in the lemon zest and juice. Adjust taste and texture to your preference with more lemon juice and olive oil.